Continuous procedure of sterilization of fruit and vegetable juices by means of ultra-high pressure homogenization (UHPH) for their stabilization and conservation, which comprises an extraction of fruit and/or vegetable juice, storage of the juice at a temperature between 0°C and 4°C, pre-heating at a temperature (Tp) between 4 and 90°C, treatment of the juice by means of ultra-high pressure homogenization at a pressure (Pu) between 200 and 400MPa, with or without retention, through an ultra-high pressure valve, instant cooling of the juice to a temperature (Te) between 4 and 20°C, storage in an aseptic tank at the temperature between 4 and 20°C, and aseptic packaging of the juice in an aseptic packaging system.
