Abstract: In order to explore a new way of deep processing and high-valued exploitation & utilization of loach, with loach polysaccharide as the raw material, the best preparation technology and key technology of loach polysaccharide beverage were obtained through the discussion and optimization of embedding & deodorization, flavor blending and product stability. The results showed that the deodorization effect of β-cyclodextrine was better than that of maltodextrin, and 0.25% β-cyclodextrine had a good deodorization effect and strong stability. Based on the accessary formula of 0.04% sodium citrate, 0.015% glycine and 0.045% Vitamin C, the optimal taste formula of loach polysaccharide beverage was obtained by orthogonal test:8% loach polysaccharide, 7% white granulated sugar and 0.08% malic acid. Among the four commonly used stabilizers, such as CMC-Na, xanthan gum, carrageenan and sodium alginate, xanthan gum had the best stabilizing effect. Therefore, according to synergistic effect, a compound stabilizer mixed by xanthan gum and CMC-Na with the ratio of 1:2 was selected with the additive amount of 0.10%. The obtained loach polysaccharide beverage had mellow flavor, sweet, sour & tasty flavor, rich nutrition and attractive color.