Objective to use raw apple pulp as major material to study the technology and formula of apple beverage.

目的以苹果原浆为主要原料，研究制作苹果果肉饮料的工艺和配方。

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In this paper, the microcosmic morphological characters of apple pulp cells and the factors that affect cloudy juice stability were also discussed.

文中还就苹果果肉细胞的微观形态、影响悬浮稳定性的因素进行了探讨，以深入探究完全成熟的苹果更加适宜制取浊汁的机理。

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The thesis searched the new process of apple cider vinegar, which is brewed with apple pulp by using fresh apple as raw material, and through alcohol fermentation and acetic fermentation.

探索了以鲜苹果为原料加工制成苹果浆，再经酒精发酵和醋酸发酵酿制苹果醋的新工艺，并分析了苹果醋的加工工艺和操作要点。

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