NFC （Not from concentration） juice is caught widely attention at present because of its rich nutrition. ‘Ralls’ apples were used as the raw materials to produce NFC cloudy apple juice in this study. The primary production process includes pulping， enzyme hydrolysis， filtration and sterilization， with the purpose of discussion the effects of process on fruit juice nutritional qualities. The research results showed that， the contents of soluble sugar and reducing sugar were increased as a whole. The contents of soluble protein， and pectin were decreased gradually during processing. The contents of soluble solids， polyphenols and flavonoids increased firstly， and then decreased. The changes of several nutritional indexes were significantly correlated during processing. Soluble protein and soluble pectin were significantly affected by the enzymatic hydrolysis process. Filtration had a greater impact on the contents of protein， pectin and flavonoids， which were the particle components in juice. Total phenols， flavonoids and other bioactive substances were significantly reduced after the sterilization process. This research could provide some theoretical reference on keeping nutrients of NFC cloudy apple juice during processing and lay a theoretical foundation for the application of processing technique on ‘Ralls’ apple.