Abstract:To determine the appropriate ripening method for highland barley powder，highland barley was used as the main raw material to study the effects of four ripening methods （frying，boiling，steaming，and microwave） on its appearance，sensory，and nutritional qualities of ripened highland barley powder. Then，principal component analysis was conducted on the above quality indicators. The results showed that frying and microwave treatment deepened the color of highland barley flour. Under microwave ripening，the bitter taste is lighter，and the fullness is optimal，the comprehensive sensory scores followed the decreasing order of steaming＞frying＞microwave＞boiling. All four ripening methods cause changes in the nutritional components of highland barley，steaming and boiling can minimize the loss of vitamin B1，vitamin B2，and niacin. All four ripening methods can significantly increase the vitamin E content. Based on principal component analysis，the ripening methods for the comprehensive quality of highland barley powder were ranked as follows:frying＞microwave＞steaming＞boiling.