Process for preparing low-alcohol beverage of rice

The invention provides a processing method of a cereal beverage, particularly a processing method of a Mi rice low-alcohol beverage, which solves the problems of single type, poor taste and nutrient deficiency in the prior production process of fermented cereal beverages. The processing method comprises the following steps: preparing Mi rice and tartary buckwheat at a ratio of 3:1, soaking in cold water, steaming, saccharifying, allowing fermentation at a temperature below 20 DEG C, stirring once every day to mix the materials thoroughly, keeping the fermentation temperature constant, maintaining for half a month, and carrying out the static fermentation for 15 to 25 days. The obtained beverage integrates the advantages of Mi rice and tartary buckwheat; has the characteristics of low alcoholicity, low grain consumption and high nutrition; particularly contains physiological factors such as rutin, quercetin and D-chiro-inositol; can effectively regulate the blood sugar level and improve the symptoms of diabetic patients.