Abstract: Taking coixseed as the raw material, the liquefaction and saccharification of starch before fermentation for producing coixseed wine were investigated to explore the effects of enzyme addition amount, pH, temperature and time on DE value. The optimal liquefaction conditions were amylase amount of 2.0%, pH 6.5, hydrolysis temperature of 60 ℃ and hydrolysis time of 3.0 h. The optimal saccharification process required hydrolysis temperature of 55 ℃, pH 4.5, glucoamylase amount of 2.5% and saccharification time of 2.5 h. Under these optimal conditions, the content of reducing sugar and DE value in hydrolyzed fluid were 6.87 g/100 mL and 76.4%, respectively.

Key words: coixseed wine, starch, liquefaction, saccharification