Abstract:Abstract：In order to promote the development of high value-added hulless barley products，we took germinated hulless barley as the main raw material，supplemented by dry rose and green tea，and used single factor and orthogonal test to optimize the preparation and technology of germinated highland barley with rose and green tea，and analyzed its nutritional composition.The best preparation process of germinated highland barley with rose and green tea was obtained by sensory evaluation：the baking temperature was 200 °C，the baking time was 8 min，and the amount of germinated hulless barely was 70%（mass fraction）.The sensory score of germinated hulless barley with rose and green tea was 90.23 points.Compared with hulless barely tea and gemination hulless barley tea，the contents of total phenols，flavonoids，and γ-aminobutyric acid （GABA）in the germination hulless barley with rose and green tea powder and tea broth were significantly higher while the contents of protein，dietary fiber，β-glucan and starch were lower.