Abstract: Liquefaction and saccharification of puree of jicama，as well as decolorization technology of saccharification liquid were studied by taking the puree of peeling and beating jicama as raw material，and the reducing sugar in puree as main component of research, through the single factor experiment and orthogonal experiment. The results showed that，liquefied conditions of puree of jicama were as below: concentration and levels of φ-amylase were 3 700 U/g and 11‰respectively, pH 6.0, temperature 65℃, time 2 h.Saccharification conditions of puree of jicama were as below: concentration and levels of glucoamylase were 50 000 U/g and 0.911‰ respectively. pH 4.0 temperature 55℃, and time 4 h. Taking the active carbon as decoloring agents，its level was 1%.