Abstract: This paper discusses the methods for the technical processing of fermented sweet potato beverage.The addition of -amylase and -amylase to the sweet potato pulp made the mash ready.Beer and grape yeasts were used us starter cultures with an inoculation ratio of 1: 1 .The inculation condition were 10 - 12 and 3 ～ 4d for the first-phase fermentation.The second-phase fermentation was carried on by adding jujube juice and citric acid to the ready made mash.refermented at the same condition.The suspension after 2 ～ 3d fermentation was filtrated into the glass bottle and sterilized.This would produce a new sweet potato beverage with aboundant foam, dioxide and honey fragrance.

Key words: Sweet potato Yeast Fermentation beverage