Abstract: Disclosed is a method for preparing Agrocybe cylindracea fermented kudzuvine root and coix seeds beverage, and relates to the technical field of fermented beverage product development. The method includes steps of germinating coix seeds to obtain germinated coix seeds, respectively pulping kudzuvine root and germinated coix seeds with water into pastes of kudzuvine root and germinated coix seeds, gelatinizing the pastes, followed by respectively adding with high-temperature amylase for primary enzymolysis and inactivating enzyme, and respectively adding with glucoamylase for secondary enzymolysis and inactivating enzyme to obtain saccharified liquids of kudzuvine root and germinated coix seeds; mixing the saccharified liquids of kudzuvine root and germinated coix seeds, followed by sterilizing and inoculating with Agrocybe cylindracea seed solution for fermentation, and then obtaining a Agrocybe cylindracea fermented kudzuvine root and coix seeds beverage.

Abstract: Disclosed are a roxburgh rose and Coix seeds composite beverage and a preparation method thereof, belonging to the technical field of food processing. The preparation method includes: heating Coix seeds pulp for gelatinization, followed by adding alpha-amylase (?-amylase) for liquefaction, then adding saccharifying enzyme for saccharification to obtain Coix seeds enzymatic hydrolysate; then using Coix seeds enzymatic hydrolysate and roxburgh rose juice as raw materials, carrying out staged fermentation with Coriolus versicolor and Lactobacillus plantarum to obtain a fermentation broth, followed by homogenizing and filtering, centrifuging, sterilizing to obtain a new type of natural fermented beverage with aroma of roxburgh rose fruit, Coix seed, Coriolus versicolor-specific mushroom flavor and lactic acid fermentation flavor.