Abstract: This paper introduces the technology producing nutritive beverage in enzymatic hydrolyzing sweet corn saccharification liquid. In the experiment, the optimum technology parameters are defined with the indexes hydrolysis degree (DH%). The results indicate when pH is 6.7, hydrolysis temperature is 69℃, the amount of papain is 1.2% and the density of substratum is10%, DH% can be reached 25.97% by 1.5 hours hydrolysis. Then through such processes as seperation, debitterness, blending, packaging and sterilizing and so on, the hydrolysis liquid can be made into the end product-nutritive beverage with light yellow and without peculiar smell. So it will be a prospective functional food.

Key words: sweet corn, saccharification liquid, enzymolysis, ferment debitterness, nutrition