Abstract: Taking malt as basis material and rice as auxiliary material for the preparation of wort, by orthogonal test design effects of external glucoamylase amount, feeding temperature, inactivity time of protein and saccharification Ⅰtime on the quality of wort. And the external glucoamylase method was compared with standard agreement method to select the better one with a- amino nitrogen content and sugar content as investigation indexes. The results showed that the feeding temperature has obvious effect on a-amino nitrogen and inactivity time of protein has significant effect on sugar content. The best technical conditions of the external glucoamylase method are as follows glucoamylase amount 30 U/g, feeding temperature 35 ℃, inactivity time of protein 60 min and saccharificationⅠ time for 30 min.

Key words: beer； saccharification； wort； &alpha, -amino nitrogen