Freshly squeezed fruit juice browning inhibiting and slowing method by using lemons

The present invention discloses a freshly squeezed fruit juice browning inhibiting and slowing method by using lemons, and belongs to the technical field of fruit and vegetable processing. Fresh lemons are used as raw materials and added in the form of lemons or lemon juice during the preparation process of the freshly squeezed fruit juice to achieve the inhibition and slowing of the freshly squeezed fruit juice browning. The browning of the freshly squeezed fruit juice prepared by the method is effectively inhibited and slowed, and the addition of the lemons enables the fruit juice to have better nutritional quality and flavor quality. In addition, compared to traditional browning inhibiting and slowing method, the lemons are natural substances and free of potential safety hazard due to the use of additives, earnestly realize the health needs of "zero additive added" freshly squeezed fruit juice, and have a very good application potential in inhibiting and slowing the browning of the fresh fruit juice. The method is simple in preparation steps and low in cost, is very suitable for applications in the field of fresh fruit juice processing, and has broad applications and industrialization prospects.