The invention discloses a compound cereal drink. The compound cereal drink disclosed by the invention comprises the following components in parts by weight: 40-60 parts of high-quality broken
pearl barley, and 40-60 parts of high-quality
barley malt. A
processing technology of the compound cereal drink disclosed by the invention comprises the following steps: 1, cleaning the broken
pearl barley, activating in
warm water at 30 DEG C for 24 h, adding water to
grind into thick liquid according to the ratio of 1:(3-5), and screening through a 40-60-mesh
sieve for later use; 2, removing purities and cleaning the
barley malt, immersing and activating in
warm water at 30 DEG C for 0.5 h, and adding water to break according to the ratio of 1:(3-5) for later use; 3, mixing and keeping the temperature: mixing
pearl barley slurry with
barley malt slurry, adjusting pH to 5.1-5.3, heating to increase the temperature to 50-55 DEG C, keeping the temperature for 1.5-2.0 h, then, adding CaC12 to adjust pH to 5.6-5.7, increasing the temperature to 65-70 DEG C, keeping the temperature for 1.5-2 h,
grinding into thick liquid after boiling, and filtering through a 80-mesh
sieve; and 4, blending: blending according to taste requirements, adding a stabilizing agent, homogenising, sterilizing, and cooling. According to the invention, the pearl barley is broken, immersed and activated; a part of broken pearl barley is replaced by the barley malt; and thus, the compound cereal drink disclosed by the invention is obtained through
raw material conversion by utilizing the complementary action of abundant natural
endogenous enzymes of the pearl barley and the barley malt.