688 results about "SUGAR/WATER" patented technology

The invention discloses a production method for a tea vinegar drink, and relates to the technical field of processing of drinks. The tea vinegar drink is mainly prepared from tea, momordica grosvenori, white sugar, mountain spring water and acetic acid bacterium. The production method comprises the following steps: after the momordica grosvenori is smashed, the tea, the momordica grosvenori, the white sugar, the mountain spring water and the acetic acid bacterium are respectively weighed, and the weighed raw materials are placed in a pot and boiled to obtain an extract liquid; an acetic acid bacterium strain accounting for 2-3 percent of the total weight of the raw materials is -inoculated, covered and fermented, the product temperature is controlled to be 16-28 DEG C, and the fermentation lasts 10-25 days; acid adjustment is performed on a fermented and obtained feed liquid, the total acid content of the feed liquid is controlled within a range of 0.3-1 g / 100ml, and the soluble solid is controlled within a range of 3-5 percent; the tea vinegar drink is obtained via vacuum and sterile filling after the liquid is sterilized. The invention discloses the tea vinegar drink integrating multiple functions of nutrition and health care, vegetal syrup is used as an acetic acid bacteria culture medium for fermentation, the produced tea vinegar drink contains various spicy substances and nutrient ingredients of the tea, the momordica grosvenori and acetate acid, and is good in flavor and high in quality.

The invention discloses a probiotics fermented feed and a preparation method thereof. The probiotics fermented feed is compounded from a fermentation material, a mixed bacterial strain and brown sugar water. The preparation method of the probiotics fermented feed comprises the steps of: (1) removing impurities from corn, wheat bran, rice bran and soya bean meal; (2) preparing the mixed bacterial strain and activating the bacterial strain; and (3) preparing the fermented material and respectively packaging for fermentation after mixing the fermented material with the mixed bacterial strain. The probiotics fermented feed and the preparation method thereof, disclosed by the invention, have the advantages that: as high probiotics content having the viable bacteria number up to (5.0-5.9)*108 / g is realized, intestinal microecology of piglet is improved and diarrhoea is prevented; the probiotics fermented feed partially replaces the child welfare batch mixture within 20-60 days and 60-100 days piglet batch mixture to provide nutrient substance which is easy to absorb; as the probiotics fermented feed has a sour taste and good palatability, feed intake is improved; and the probiotics fermented feed also has obvious effects on prompting animal growth, improving digestibility of animals and the like.

The present invention relates to the field of dried fruit processing and specifically a castanea mollissima processing method. The castanea mollissima is subjected to low-temperature cold storage and room-temperature illumination drying treatments alternately and repeatedly to improve the natural sweet taste of the castanea mollissima kernels; then the castanea mollissima kernels are subjected to mung bean crystal sugar water soaking and stepwise temperature increasing heating, which can fully enable the castanea mollissima kernels to absorb the active ingredients in the mung bean crystal sugar water and improve the mouthfeel of the castanea mollissima kernels; besides, the mung bean crystal sugar have functions of removing internal heat and promoting digestion and can effectively alleviate the phenomena that consuming a large amount of castanea mollissima is difficult for digestion and easily causes internal heat.

The invention provides a production method and a fermentation apparatus for an active lactobacillus fruit-vegetable beverage base material. The production method includes performing multilevel expansion and fermentation on pickle fermentation liquor, fruit-vegetable thick liquid and cold boiled water according to a ratio to obtain a certain amount of fermentation liquor, and performing lactobacillus water seal anaerobic fermentation on the fermentation liquor, active lactobacillus freeze-dried powder and multi-fruit-vegetable juice compounded through cold processing to produce the active lactobacillus fruit-vegetable beverage base material. Beverages prepared through mixing of the base material and sweet water are sour and sweet, fresh and cool, and rich in content of vitamins, mineral substances and various enzymes; the number of active lactobacillus at initial stage is not less than 5*107cfu / ml; the base material can be stored at normal temperature, and shelf life of the base material is one year. The fermentation apparatus comprises a juice tank, a pulp tank, a heat-insulating water tank, an automatic temperature controller, a T-shaped pipeline filter, a feed and discharge valve, a water seal member and the like. The juice tank is communicated with the pulp tank through the pipeline filter.

The invention discloses a brown kefir yogurt, a milk-containing beverage and a preparation method thereof. Raw materials of the milk-containing beverage include 18-50% of the brown kefir yogurt, 0.4-0.8% of a stabilizer, 0.015-8% of a sweetening agent, 0-0.3% of an acidity regulator and 37.5-79% of water. The milk-containing beverage is prepared through the following preparation method including steps of: (1) dissolving the sweetening agent and the stabilizer in water, performing sterilization at 90-95 DEG C for 5-10 min and performing a cooling process to 5-20 DEG C for obtaining a sweet water basic material; and (2) uniformly mixing the brown kefir yogurt and the sweet water basic material with addition of the acidity regulator or not to enable a pH value to reach 3.5-4.1; performing homogenization, cooling the mixed solution to 5-15 DEG C, and performing a sterile filling process. The milk-containing beverage with the brown kefir yogurt has a flavor of kefir, is free of fat, is refreshing in mouthfeel, having a unique mouth-stimulating feel, contains probiotics, is 1-1.5% in content of proteins and is 3.5-4.1 in pH value.

Relating to a processing method for canned mackerel, the invention specifically provides a processing method for reducing histamine in canned mackerel. The processing method for reducing histamine in canned mackerel is characterized by simple and reasonable process, strong operability, and easy realization of large scale production. The method includes: using clear water to perform spray thawing on frozen mackerel; removing the head, the tail and the viscera from the thawed fish, cleaning bloodstains, black films and dirt in gills inside the abdominal cavity by clear water; cutting the fish body into fish blocks, washing them, and removing the remaining bloodstains; putting the fish blocks into salt sugar water to undergo soaking; canning the soaked fish blocks, then performing boiling in boiling water; cooling the boiled can to room temperature and draining water in the can; adding boiled salt sugar water into the cooled can, and keeping the headspace height at 0.8-1.0cm; adding a can cover, then conducting heat exhaust, and carrying out sealing while hot; employing high temperature and high pressure steam to conduct sterilization; performing cooling after sterilization; and wiping the moisture on the can surface, and carrying out casing and warehousing.

The invention discloses a nutrient matrix for improving saline-alkali soil and a preparation method thereof. The method is characterized by comprising the following steps of: preparing an organic substance mixture from 40 to 70 percent of plant fiber, 5 to 10 percent of biomass coke, 5 to 10 percent of moss plant, 10 to 25 percent of biogas residue, 9 to 14 percent of worm excretion and 1 percentof beneficial microbial flora in percentage by weight: adding brown sugar water in a ratio of adding 1 kilogram of 20 percent brown sugar water into 100 to 150 kilograms of mixture, and stirring uniformly; stacking for 15 to 25 days at the temperature of between 40 and 50 DEG C; and adding the worm excretion into the fermented rotten materials in a ratio of 100: (10-15), mixing uniformly, and thus obtaining the nutrient matrix. The nutrient matrix can improve the environment of the saline-alkali soil, and fulfills the purposes of increasing fertility, nourishing soil, holding water and permeating air.

The present invention provides a technique for producing a tea wherein water-insoluble components of tea leaves have been made soluble in water and the natural umami components inherent to tea leaves have been increased. It also provides a technique for manufacturing a tea-based alcoholic drink which has “tea leaf-origin aroma”, “umami and body” and “mild alcoholic aftertaste” in a good balance.Tea leaves are processed with an extruder at a temperature of 80 to 150° C. and under a pressure of 0.2 to 30 MPa for 5 to 600 sec while supplying 1 to 100 parts by weight, per 100 parts by weight of the tea leaves, of water or an aqueous sugar solution. Thus, a processed tea leaf product is stably produced while avoiding blowout from the outlet. A tea extracted from this processed tea leaf product shows a significantly improved taste compared with one extracted from unprocessed tea leaves. Further, a tea-based alcoholic drink having a significantly improved taste can be produced by extracting a starting material, wherein the weight ratio of the processed tea leaf product as described above:tea leaves (b) is 1:9 to 1:0, with a solvent containing 5 to 80% by weight of an alcohol to give a tea extract.

The present invention belongs to the field of health food technology, and is especially the preparation process of chewing gum sweet of black tea fungus. The preparation process includes fermentation to prepare fermented black tea mother liquid, mixing the mother liquid with black tea and sugar solution for secondary fermentation to obtain fermented black tea liquid; concentrating the fermented black tea liquid, adding soluble starch, glucose, etc and drying to obtain fermented black tea powder; compounding with maltose, sugar, gelatin, citric acid, etc. to obtain the product. The chewing gum sweet of black tea fungus may be chewed like common chewing gum but is completely soluble without producing waste. It is rich in nutritious components, easy to absorb, sour and sweet, and has the health functions of promoting metabolism, cleaning teeth and oral cavity, etc.

The invention discloses a preparation technology of canned honey peach fruits. The preparation technology of the canned honey peach fruits specifically comprises the following steps: S1, selecting honey peach fruits; S2, washing the selected honey peach fruits by using a salt solution; S3, rinsing the washed honey peach fruits by using clean water; S4, rinsing the peeled honey peach fruits; S5, stoning the peeled honey peach fruits, and dicing the stoned honey peach fruits; S6, blending syrup according to proportion; S7, steaming canned honey peach fruits; and S8, storing the steamed canned honey peach fruits. Completeness of the honey peach fruits are preserved to the maximum extend by adopting a steaming method in which the honey peach fruits are separated form the water by containing the honey peach fruits in the cans according to the preparation technology, so that damages to the shapes of the honey peach fruits are avoided; moreover, germs on the surfaces of the honey peach fruits are removed by carrying out the step of washing by using the salt solution.

The invention provides a processing method of preserved olive fruit. The processing method comprises first soaking the olives in aqueous alkali for a plurality of hours; then placing the olives in water or phosphoric-acid aqueous solution and soaking for a plurality of hours; using water to rinse the olives after hardening treatment, and punching holes or scratching by the book; then respectively adding sugar water with different mass concentrations and respectively boiling and standing, thickening the sugar water, adding a food additive and boiling, standing for a plurality of hours, finally taking out the olives containing sugar, drying the olives by the book, and obtaining the preserved fruit of the olives. The processing method solves the problem of bitter removal and alkali removal of the olives and provides an optimal formula of the preserved fruit of the olives. The preserved fruit of the olives obtained by the processing method is good in taste, the appearance is brown orange to dark brown or green, the preserved fruit is transparent and glossy and is full and does not shrink in appearance, pulp quality is fine, tender, crisp and sweet, and the preserved fruit has oil fragrance of the olives.

The invention relates to a method for preparing ginger enzymes through ginger slice fermentation, and belongs to the technical field of food fermentation. The method comprises the following steps: taking brown sugar / honey, ginger and purified water as raw materials, wherein the mass ratio of brown sugar / honey to gingers to purified water is 1:3:10; placing the ginger in sweet water, fermenting for one month under the conditions of dark environment, 20-30 DEG C and stirring, and then sealing, and continuously fermenting for six months or longer. During the fermentation process, water is added; compared with a fermentation process in which water is not added and citric acid is added, the use amount of brown sugar can be reduced, and the fermentation success rate can be improved. After stirring fermenting is completed, the sealing fermenting is performed for six months or longer; compared with a process in which sealing fermenting is not performed, the fermentation success rate is improved. In addition, the proportion of raw materials is limited strictly, so that the efficacy of the ginger enzyme is improved, and the taste is improved.

The invention discloses a preparation method of non-smoked low-salt flavored preserved meat. The preparation method comprises the following steps: (1) stewing chicken soup, cooling the chicken soup to 35 to 50 DEG C, then adding salting ingredients into the chicken soup, and preparing salting soup; (2) placing pork into the salting soup, completely immersing the pork in the salting soup, and then processing the salting soup with the pork for 30 to 60 minutes in an ultrasonic field and an electrostatic field; (3) taking out the pork, and immersing the pork in red tea water or fried white granulated sugar water; (4) draining the pork immersed in the red tea water, placing the drained pork in a drying oven, and drying the pork at the temperature of 60 to 70 DEG C; (5) vacuum packaging the pork. The preserved meat prepared in the preparation method does not contain smoking harmful components and is low in salt content, thereby being healthier than the traditional preserved meat. Moreover, the smoking is not needed, and the preparation method is more environment-friendly. The preparation method is capable of obviously shortening the preparation period and more suitable for the mass production.

The invention discloses a low-sugar brown lactobacillus drink and a preparation method thereof. The preparation method comprises the following steps: (1) mixing raw milk with lactase, and standing to obtain mixed liquid; (2) producing Maillard reaction of the mixed solution to obtain browned liquid; (3) cooling the browned liquid, fermenting, and cooling to obtain a fermented milk base material; (4) mixing sugar water liquid with the fermented milk base material, and homogenizing to obtain the low-sugar brown lactobacillus drink, wherein the sugar water liquid is prepared by mixing water with an additive A, sterilizing and cooling. According to the preparation method, lactose is decomposed by a bio-enzyme technology, and the effect of the Maillard reaction can be achieved without addition of reducing sugar, such as exogenous glucose; the low-sugar brown lactobacillus drink is relatively natural and mild in mouth feel, and an emulsifier can be reduced and even is no longer used according to the actual situation.

The invention discloses a production technology of bright caramel, comprising the following steps: (1) cane sugar molasses processing: after the molasses and the water are diluted at weight ratio of 1:(0.1-0.2), directly feeding steam to heat to 60-80 DEG C; adding dilute sulphuric acid to adjust pH value to 3.0-3.2; heating to 100 DEG C, and maintaining the temperature for 40-60min; cooling to about 80 DEG C, putting into a sedimentation tank, and taking out supernate after being subsided; (2) syrup concentration: concentrating the supernate in vacuum to about 40-degree Be, and pumping into a kettle; (3) reaction stage: firstly, adding a composite ammonium salt catalyst; at the temperature of about 110 DEG C, reacting in a closed kettle until colour ratio is about 8000 EBC; cooling to adjust the pH value to 4.5-5.0; then, adding a composite sulfite reactant accounting for 2-7 wt% of the syrup; checking salt tolerant situation until the colour ratio is about 8000 EBC; slightly adjusting the pH value, and further reacting until the colour ratio is about 9000-11000 EBC; and (4) caramel finished product: carrying out reaction until the colour ratio and the red index reach the requirements, and then cooling and compressing in a finished product jar. The bright caramel produced by the production technology is bright red and yellow, natural, and unchangeable and permanent in colour and lustre after being coloured, thus attracting people.

The invention discloses arctium lappa ferment. Arctium lappa mainly serves as a raw material, and the arctium lappa ferment is prepared through the steps of fresh arctium lappa storing, cleaning and peeling, selecting, slicing and color protecting, freezing, defreezing, steeping, brown sugar water preparing, fermentation preparing, fermentation process implementing and fermentation completing. The arctium lappa ferment has the effect of common ferment and various effects of relaxing the bowels, inducing diuresis, moistening the lungs, eliminating phlegm, stopping cough, removing beverage, reducing blood pressure, resisting ageing and radiation, effectively preventing strokes and the like, and the application field of arctium lappa foods is effectively broadened.

The green plum wine is made with green plum, rice wine, invertose, honey and water as main material. The making process includes the following steps: washing and air drying green plum; crushing partial green plum, mxgwi invertose, water and yeast, and sealing fermentation of the mixture for 30-60 days to obtain fermented liquid; soaking other plum in rice wine to obtain soaking liquid; mixing the fermented liquid and the soaking liquid; filtering to eliminate dregs, mixing the filtrate with invertose and honey; heating to 85-100 for sterilization, cold storing at 5 deg.,c for 40-60 days; filtering and packing the product. The green plum wine is mellow, delicious and scented.

The invention discloses a preparation method of greengage juice, which comprises the following steps: adding greengage fruit in a fermentation cask, adding a white granulated sugar layer on the greengage fruit to completely cover the greengage fruit, and curing with the sugar for 7-10 days to obtain the greengage juice. The sugar curing for preparing the greengage juice is simpler than the sugar solution immersion technique, and is simple to operate for factories. The invention also discloses a preparation method of greengage wine, which comprises the following step: mixing greengage juice unblended wine with greengage juice wine and immersed greengage wine to obtain the greengage wine with the alcohol content of 5-15 %vol. By adopting the two techniques (juice separation and fruit bearing) for fermentation, the fermentation time is longer (afterripening); and no yeast or any other microbe and preservative are added, so that the obtained greengage wine has pure mouthfeel. The fermented greengage fruit can be used as preserved plum, thereby fully utilizing the resources without waste. The blended greengage wine has the advantages of both fermentation wine and immersion wine.

The insertable pest catching device is an invention that because of its unique geometry and design provides for the simple and cost effective catching of pests such as hornets and yellow jackets. The device is principally intended for use in combination with an empty plastic two-liter volume soda pop bottle or the like. In practice, an attractant such as a predetermined amount of sugar water is placed into a capped plastic bottle and the funnel shaped device is retentatively pressed into the side of the bottle. The device in combination with the bottle creates an attraction to pests. The pests are guided into the bottle through the funnel and subsequently die within the bottle. After a predetermined quantity of pests are trapped within the bottle, the bottle, with the device still inserted may be discarded as an entire assembly. Thus the disassembly, mess, and washing common with prior art pest catching devices is avoided. In certain embodiments, multiple devices may be inserted into a single bottle.

The present invention discloses a dried mulberry fruit product manufacturing method which includes the following steps: step one, full and ripe mulberry fruits are selected as main raw materials and the selected mulberry fruits are subjected to cleaning and sterilization to ensure the mulberry fruits to be clean; step two, refined white granulated sugar are added into hot water to be heated and dissolved, and are mixed and stirred evenly; step three, the sugar water soaked mulberry fruits are diluted with clean water, and the sugar on the surface of the mulberry fruits are retain at 20%-30%; step four, the mulberry fruits with sugar water are dried in a dryer; step five, after being dried, the mulberry fruits are conducted grading screening; and step six, the mulberry fruits are packaged, sealed and preserved. The dried mulberry fruit product manufacturing method makes up the problems that in the prior art the mulberry fruit product manufacturing method is inappropriate and the prepared dried mulberry fruit product is poor in taste; the prepared dried mulberry fruit product by using the preparation method has a better mouthfeel; and the whole preparation process is simple and is easy for promotion.

The invention discloses a green plum wine and a production method thereof. The green plum wine is mainly prepared by mixing and filtering pure sorghum wine, green plum juice, rock sugar water and water. The production method is simple and the raw material is available. The green plum wine has advantages of low alcohol degree, proper sour and sweet, original taste and low cost and is suitable for the masses.

The invention provides a low-protein mule duck feed for balancing amino acid. The feed comprises a component A and a component B, wherein the component A is prepared in such a way that compound probiotic strains are activated by brown sugar water and then inoculated in a mixture of pulverized corn, rice bran, wheat bran, peanut meal, rapeseed meal, soybean meal, calcium hydrophosphate and table salt, and the mixture is added and mixed with water and then packed in a vacuum bag to ferment 7 days at constant temperature; the component B comprises corn, broken rice, wheat, soybean meal, cottonseed meal, coleseed meal, rice bran, wheat bran, stone powder, calcium hydrophosphate, table salt, a microelement premixture, a vitamin premixture, L-lysine hydrochloride, DL-methionine and phytase wheat enzyme; at the age of 1-3 weeks, the component A and the component B are mixed at the weight part ratio of (15-40):(60-85); at the age of 4-8 weeks, the component A and the component B are mixed at the weight part ratio of (5-15):(85-95). The feed provided by the invention activates the digestion potential of mule ducks, improves feed transformation efficiency, exploits the growth potential of the mule ducks and saves protein resource.

The invention discloses a preparation method of vitamin A acetate microcapsules. The method includes the steps: (1) mixing vitamin A acetate and an antioxidant in a nitrogen atmosphere, and melting; (2) mixing gelatin, sugar and deionized water, heating and dissolving; (3) shearing the gelatin-sugar-water solution with a high-speed shearing machine, slowly adding vitamin A acetate melt oil into an aqueous solution, fully dispersing, and thus obtaining an emulsified liquid; (4) atomizing the emulsified liquid through an atomizer, spraying into starch slurry, and granulating; and (5) filtering at ordinary pressure to obtain a mixture of microencapsules and starch, and then obtaining the water-insoluble vitamin A acetate microencapsules by drying, sieving and crosslinking steps. With adopting of the high-solid-content emulsification system and the dispersed granulation technology in the starch paste, the method has the advantages of short drying time, low operating temperature, low energy consumption, low loss rate of vitamin A acetate in the granulation process, low preparation cost, good embedding effect and high storage stability of the product.

The invention provides an agar sugar water gel fixed enzyme electrode and the preparing method and application thereof, dissolving agar sugar of 0.4-0.8g into 100 mL of boiling water and preparing agar sugar water gel, mixing the agar sugar water gel with organic solvent, then mixing with enzyme solution and preparing mixed solution, drop-smearing the mixed solution on the surface of electrode substrate, drying at room temperature and obtaining the agar sugar fixed enzyme electrode. And the invention uses characters and good bioaffinity of agar sugar to prepare the agar sugar fixed enzyme electrode, which has a wide use range, and can be used in water phase, water-containing organic phase and organic phase and has biological catalytic activity, and has quick response, good stability and reproducibility, long service life, high accuracy and precision, and wide measuring range.

The invention discloses an L-pectinose function hard candy and a preparation method thereof. The L-pectinose function hard candy is prepared from the following raw materials: 50%-60% of white granulated sugar, 25%-30% of syrup, 0.1%-0.25% of citric acid, 0.03-0.45% of vanillin, 0.1%-5% of L-pectinose and 4%-25% of water. The preparation method of the L-pectinose function hard candy comprises the following steps: 1. material preparation: weighing the raw materials according to the formula; 2. material mixing: uniformly mixing the weighed raw materials; 3. sugar melting: pouring water into the uniformly mixed raw materials; 4. boiling: boiling the syrup; 5. filtration: filtering the syrup with a filter screen with 100 meshes; 6. infusion and concentrating; 7. and modeling and packaging. According to the invention, the raw materials for manufacturing the hard candy are added with the L-pectinose, so that the L-pectinose function hard candy can be used for efficiently restraining the absorption of a human body to cane sugar, restraining the secretion of insulin and the happening of the obesity, and restraining the enhancement of the blood sugar value so as to prevent the hyperglycemia from happening. Moreover, the L-pectinose function hard candy can be used for solving the problems of eating hard candies for patients with obesity, hyperglycemia, dyssecretosis of insulin secretion, diabetes mellitus and the like.

The invention discloses low-sugar hericium-coated peanuts and a preparation method thereof. The formula of the low-sugar hericium-coated peanuts comprises the following components: 200-250 parts of peanuts, 80-100 parts of syrup and 120-160 parts of coating powder. The preparation method of the low-sugar hericium-coated peanuts comprises the following steps: (1) picking the peanuts; (2) preparing the syrup; (3) preparing the coating powder; (4) coating; (5) roasting; and (6) filling nitrogen and packaging. The hericium-coated peanuts prepared by adopting the method have the characteristics of being clean, healthy, crispy, delicious, simple in process, high in nutritive value and capable of promoting the secretion of saliva or body fluid and lubricating the intestines, and also have the special fragrance of the hericium; the low-sugar hericium-coated peanuts are relatively good in appearance, relatively good in physical and chemical indexes and health indexes, are suitable for wide crowds with sub-health and stomach illnesses, and are remarkable in social benefit and economic benefit.

The invention belongs to the technical field of microbial remediation of contaminated soil, and provides a strain with chromium tolerance and Cr(VI) removal ability and an application of the same in in-situ remediation of moderately and mildly chromium contaminated soil. The strain is Cellulosic Microbium sp. CGMCC NO: 16135, deposited in the General Microbial Center of China Microbial Culture Collection Management Committee on July 19, 2018. It is chromium-resistant and chromium-removing. Cellulose microorganisms are first found to have high chromium tolerance and hexavalent chromium removalcapacity in China. Mixed with wheat bran, chitosan and peat soil, the microbial inoculum is beneficial to the survival and rapid multiplication of bacteria, and brown sugar water ensures the successful colonization of functional bacteria. The decomposed organic fertilizer is beneficial to the growth and multiplication of bacteria and the removal of hexavalent chromium. When it is applied to the remediation of chromium contaminated farmland, the fertilization and detoxification are carried out at the same time, and the operation is simple and easy to be accepted and popularized.

The invention discloses a formula and a method for preparing deer whip cream. The formula comprises the following components in percentage by weight: 0.2 to 0.4 percent of velvet antler, 8 to 15 percent of deer sinew, 0.3 to 0.8 percent of deer whip, 20 to 30 percent of deer bone, 7 to 14 percent of deer skin, 0.4 to 0.8 percent of sugar and the balance of water. The method for preparing the deer whip cream comprises the following steps: washing the deer skin and the deer sinew; blanching and washing the deer bone; cutting the deer skin, the deer sinew and the deer bone into blocks; grinding the velvet antler and the deer whip into powder; putting the deer skin into a vessel, adding water into the vessel, and stewing for 5 to 8 hours to obtain gel juice; filtering and cooling the gel juice; putting the deer bone into the vessel, adding water into the vessel and stewing for 3 to 5 hours; adding the deer sinew and stewing for 4 to 6 hours; adding the velvet antler and the deer whip ground into the powder and the prepared gel juice; stewing the mixture for 3 to 4 hours; filtering the gel juice; adding the sugar into the filtered gel juice; and continuing to stew for 1 to 2 hours to obtain the deer whip cream. The deer whip cream obtained by the preparation process disclosed by the invention has significant effects of strengthening body and nourishing kidney yang, is convenient to eat, and does not have side effects.