Abstract:The industrial-scale microfluidizer system（ISMS）was used to treat lichi juice，thus improving the processing efficiency and product quality.The effects of different processing pressures（0-120 MPa）on the stability，microstructure，physicochemical properties，and nutrient components of litchi juice were investigated.The results showed that the ISMS treatment effectively improved the stability of lichi juice. As the treatment pressure increased from 0 MPa to 120 MPa，the average particle size D50 of litchi juice decreased from 287.30 μm to 38.80 μm，and the instability index decreased from 0.41 to 0.25.The viscosity also decreased，and the centrifugal sedimentation rate decreased from 8.20%to 5.08%.Meanwhile，the turbidity increased from 3 200 NTU to 4 270 NTU. As the treatment pressure increased，the microstructure of lichi juice changed，with a decreasing size of the fiber tissue and even distribution of the particulate matter.There was no significant change in L*value，ΔE value，or color as the treatment pressure increased. However，the pH and total soluble solids of litchi juice slightly decreased，and the retention rates of reducing sugars，total phenols，and total flavonoids were 89.69%，89.87%，and 72.46%，respectively. The soluble protein content increased from 0.86 mg/mL to 4.55 mg/mL. In conclusion，ISMS treatment can well maintain the original quality of lichi juice and had good pulverizing effects on the cell wall and fibrous tissue. It achieves continuous production without dreg filtering and can be directly used for processing high-quality lichi juice products.