Highland barley wine fragrant oat sweet potato fruit and preparation method thereof

The present invention discloses a highland barley wine fragrant oat sweet potato fruit which is prepared from the following raw materials in parts by weight: sweet potatoes 350-355 parts, lotus root starch 100-105 parts, pine nuts 30-35 parts, oats 60-65 parts, highland barley wine 15-18 parts, lily flowers 15-17 parts, shredded jellyfish 18-20 parts, toona sinensis sprouts 20-23 parts, blackberry juice 50-55 parts, freeze-dried royal jelly powder 35-38 parts, abelmoschus esculentus 2.5-2.7 parts, radix puerariae 3-3.4 parts, prunella vulgaris 2.6-2.9 parts, and an appropriate amount of oil and water. The sweet potato fruit has an oat fragrant bouquet, and is fragrant and mellow in mouthfeel and is distinctive in consumption flavor. The refined flour of the sweet potato flour is extracted from the processing raw materials and the sweet potato fruit product quality is improved. The highland barley wine fragrant oat sweet potato fruit is rich in nutrients, contains fats, proteins, vitamins, amino acids, minerals, fibers and other nutrients which are necessary for human bodies, is good for body in a long-term consumption, and has efficacies of clearing heat and improving eyesight.