Abstract:  In order to make sweet corn beer in this experiment, the craft parameter of dextrinization, liquefaction, saccharification, fermentation and so on are studied. The optimum conditions are as follows: the corn immerged in 60 ℃ water with 0.2% lactic acid for 4 h, dextrinized at 100 ℃ for 60min, and liquefied by adding 0.3% enzyme at 85～95℃, and then decreased the temperature to 60 ℃, added 0.5% enzyme, saccharifid for 4 h, at last, inoculated Saceharomyce to the substrate and fermented for 48 h at 15 ℃. Finally, we have this style of yellowish and transparent fermentation products that owns corn aroma.

Key words: corn, Saceharomyce, fermented, sweet corn beer