Purple sweet potato was used as the raw material to investigate the enzymolysis and seasoning technology in the preparation processing of purple sweet potato full-quality beverage.The effects of sweet potato starch liquefaction by α-amylase under different technology condition were compared,and then the optimum formulation containing flavoring agents was developed.The effect of treatment processing was also explored on the basis of soluble solids and sensory score.Orthogonal experiment results indicated that the favorable hydrolysis of starch could be achieved through pulping of sweet potato with water in fourfold mass and then treating with 0.2% α-amylase hydrolysis at 60℃ for 80 min.An excellent beverage with attractive color,flavor and taste was developed by enzyme digested solution of purple sweet potato,12% sweetener(sucrose∶ honey=10∶ 2),and citric acid(sweetener∶ citric acid=35∶ 1).