Abstract: The objective of this paper was to study the liquefaction and saccharification process of the mixed powder with buckwheat,oats and pleurotus eryngii as raw material.Three raw materials were mixed in different proportions according to the principle of protein complementarity,and it was filtered that the mixed powder of the highest nutritive value according to the the essential amino acid reference model and the score of amino acid ratio coefficient method( SRCAA).Used the α- amylase and β- amylase to enzymatic hydrolysis and studied that different enzymatic hydrolysis conditions,including enzyme dosage,hdrolysis time and hydrolysis temperature,impact to reduceing suger content by single factor test and orthogonal test. The results showed that the best compounded proportion of materials was shown as following: oat∶ pleurotus eryngii∶ buckwheat = 2 ∶ 1 ∶ 11,and the score of amino acid ratio coefficient was 95.88 closing to the amino acid reference model.The optimal parameters were α- amylase at 6 U / g,40 min,60 ℃ and β- amylase at 1000 U / g,2.5 h,55 ℃.Under the condition,the reducing suger content was 25.43%.So through the complementary amino acid,liquefaction and saccharification process of mixed powder,its nutritional value was higher.