Abstract: This paper discusses the functional beverage of sweet potato production and processing of key technologies. Fresh sweet potato raw material for the study, carried out on the sweet potato juice after cooking, color, α-amylase to clarify, the ratio of water and sugar acid ratio determination, the determination of homogeneous conditions and a variety of complex stabilizer ratio, etc. key process parameters were studied. Focused on the stability of the impact factor of sweet potato beverage, solve the problems of instability. In this paper, a preliminary description of the sweet potato juice production technology and operation of the main points of a single factor experiments, contrast analysis, orthogonal test, sensory eva luation methods to determine the optimum color protection ratio; select the best α-amylase enzyme temperature, processing time, and pH; sweet potato juice on four factors namely, sugar, citric acid, the ratio of water, honey, the best ratio between; homogeneous the best time and pressure, and the most variety of colloidal good recovery ratio. Sweet potato beverage affecting the stability of main factors research and testing, to identify the proportion of sweet potato and water, add honey and the amount of stabilizer type and content, add the amount of sugar, acidity and the sterilization conditions and factors, the best level. Eventually developed a nutrient-rich, sweet and sour and refreshing, unique flavor, with good stability and a sweet potato juice beverage products.
