Abstract: To improve the final quality of quinoa fermentation products and obtain quinoa saccharification mash with good fermentation performance and more functional components,nine factors affected quinoa saccharification were evaluated by Plackett-Burman design based on single factor experiment,and then the factors were determined according to the central composite design coupled with response surface methodology.The results showed that four factors with significant effects were screened out,amount of water added,amount of α-amylase added,liquefaction time and saccharification time. The optimum technology of quinoa saccharification was determined as follows:The amount of water addattion 500%,the gelatinization temperature 80 ℃,the gelatinization time 40 min,the amount of α-amylase 800 U/g,the liquefaction temperature 80 ℃,the liquefaction time 17 min,the amount of glucoamylase addattion 4000 U/g,the saccharification temperature 65 ℃,and the saccharification time 50 min. Under these conditions,the total flavone content of quinoa mash was 185 mg/100 g,the reducing sugar content was 11.9 g/100 mL,and the quinoa mash had the unique fragrance of quinoa. The proposed saccharification technology will be of great significance to the future development of the quinoa fermentation industry.