Taking adzuki bean as materials, using the single-factor experiment, the conditions of liquefaction and saccharification of adzuki bean flour were investigated. The results showed that the α-amylase amount, glucoamylase amount, temperature and pH value of liquefaction and saccharification all had influence on the reducing sugar content. When liquefaction conditions were α-amylase amount of 0.035%, the hydrolysis temperature of 60℃, pH value 5, liquefying time of 30min, reducing sugar content was 35.63mg/ml. When the liquefaction conditions were saccharifying enzyme amount of 0.9%, the hydrolysis temperature of 60℃, pH value 4, saccharifying time of 20h, the reducing sugar content increased significantly, was 87.10mg/ml. SEM images of saccharifying residue showed adzuki bean starches have been basically hydrolyzed completely. Liquefaction and saccharification of adzuki bean lay a foundation for the further fermentation.