The invention relates to a method for preparing a kbac beverage. The method comprises the following steps: adding water into a saccharifying tank, heating to be 35 DEG C, adding breadcrumbs, uniformly stirring, adding malt flour, heating to be 65 DEG C, adding alpha-
amylase, heating to be 90 DEG C, stopping stirring, heating to be 100 DEG C, keeping the temperature for 20 minutes, cooling to be 52 DEG C, adding beta-
glucanase,
neutral protease and malt flour, keeping the temperature for 70 minutes, heating to be 60 DEG C, adding saccharifying
enzyme, heating to be 63 DEG C, keeping the temperature for 40 minutes, heating to be 68 DEG C, keeping the temperature for 20 minutes, heating to be 78 DEG C, standing for 60 minutes to obtain a saccharification liquid, and filtering to obtain supernate. On the basis that the kbac fermented beverage prepared by using the method provided by the invention does not affect the original rich
nutrition and health value, the biologic stability of a product is greatly improved, and the product is better in stability and taste within the
expiration date. The product stability is that the
nutrient substance can be separated for 180-200 days increased from 3-40 days.