Provided is a preparation process for fresh apple juice. An integrated coupling technique of crushing and pulping and enzyme deactivating by means of steaming is used, and ultra-fast cooling is carried out immediately after pulping and enzyme deactivating, i.e. using the coupling of vacuum cooling and brine freezing conduction cooling. The process parameters are strictly controlled and the quality of apple raw materials is protected to the utmost extent during the whole processing process. The temperature of the thermal action is decreased, the time of the thermal action is shortened, and thus the enzyme deactivating effects are excellent, and the original color, flavor and nutrients of apples are retained. The process includes: apple raw material quality control the coupling of crushing and pulping and enzyme deactivating by means of steaming ultra-fast cooling filtering and separating ultrafine grinding formulating and homogenizing sterilizing and fast cooling and aseptic filling. Physical methods are used in the process to inhibit the enzymatic browning of the fresh apple juice to the utmost extent, thereby retaining the original flavor, taste and nutrients of fresh apples. No pigments, essence or preservatives, etc. are added, and a high-quality fresh apple juice can be obtained.Linvention concerne un procédé de préparation de jus de pomme frais. Une technique dassociation intégrée de broyage, de réduction en pulpe et de désactivation enzymatique au moyen dun traitement à la vapeur est utilisée, et un refroidissement ultra-rapide est effectué immédiatement après la réduction en pulpe et la désactivation enzymatique, à savoir, en utilisant lassociation dun refroidissement sous vide et dun refroidissement par mise en œuvre de congélation de saumure. Les paramètres du procédé sont contrôlés de manière stricte et la qualité des pommes servant de matières premières est protégée au maximum pendant la totalité du procédé de traitement. La température de laction thermiq
