Technology of producing Anli compound fleshy juice

The juice yield can be raised by approximately 20% with 0.2% pectic enzyme preparation added to the extraction of Anli juice. The juice suspension stability can be improved by adding stabilizer to it and homogenizing it twice. The concentration of stabilizer is 0.2% if using CMC-Na only and also if using the compound of agar and CMC-Na. The homogenizing condition is as follows: for the first time, pressure is 16.4 MPa, for the second, presure is 11.8 MPa, and the temperature is 60℃. The ideal temperature is above 112℃ in sterilizing compounded juice, which sterilizes and maintains the stability of the fleshy juice and at the same time, maximizes the retention of ascorbic acid.