Brown rice is rich in unsaturated fatty acids, plant protein, dietary fiber, natural vitamin B family, vitamin E family and other physiological active substances and a variety of trace elements, and contains no cholesterol, which has unique health care functions of anti-aging and youth preservation. However, although brown rice has high nutritional value, it is difficult for human body to digest and absorb because its periphery is wrapped by fibrous tissue. After cooking for a long time, nutrients will be lost due to heating, so it is unrealistic to advocate eating brown rice. With the development of food science and technology, the wide application of new food technology has created conditions for the development of healthy brown rice food. The advent of brown rice flour, brown rice soup and brown rice beverage not only solved the problem that brown rice is difficult to cook and absorb, but also retained all the nutrients of brown rice. The brown rice is made into a beverage through crushing, enzymolysis, separation and purification, blending, homogenization, filling and sterilization, which not only solves the above shortcomings, but also fully retains all the nutritional components of brown rice, making the nutrition more balanced, easier to absorb, nourishing the stomach and promoting fluid production, and quenching hunger and thirst, thus achieving the best of both worlds. It is a real green plant nutrition drink, which contains dietary fiber and oligosaccharides. Therefore, Q rice juice is not only nutritious, but also easier to absorb than brown rice.