Abstract:Highland barley rice was treated with four different raw material treatment methods，namely，stir frying，microwaving，crushing，and stir frying combined with crushing.A blank control of untreated highland barley was also included.The barley samples were used in Baijiu solid fermentation tests.The fermentation tanks were sealed and fermented at 28°C for 15 days.The five physical and chemical indices of acidity and alcohol，reducing sugar，starch，and moisture content of the fermented grains in the five groups of fermentation tanks were measured continuously.The highland barley Baijiu distilled after fermentation was analyzed by gas chromatography mass spectrometry and sensory evaluation.The best raw material treatment method was stir frying combined with crushing，which had a high utilization rate of starch in the fermented grains，and increased the variety of flavor substances in highland barley Baijiu. Thus，this treatment method is beneficial to further improve the quality of highland barley Baijiu and the utilization rate of fermented grains.