This paper studied the use of a starch enzyme (wheat β-starch enzyme) instead of the traditional technology using of barley β-starch enzyme in saccharification of starch liquefaction liquid to produce syrup for brewing. Meanwhile, effects of some factors on maltose content, such as added amount of wheat β-starch enzyme, saccharification temperature, pH value, and saccharification hours, were discussed. These studies concluded the optimum conditions combined with economic benefit which wheat β-starch enzyme added 0.010% (m/m), saccharification temperature at 60 ℃, pH value 5.5, and saccharificate for 24 hours.