为了解生物肥对西藏青稞生长的影响,开展了谷特菌不同施用时期(播前、青稞拔节期),不同施用量对青稞产量影响的试验,供试生物肥为谷特菌,供试青稞品种为春青稞藏青320。在青稞收获期采样分析了青稞生物产量和经济产量,同时采集土样分析了土壤蔗糖酶、微生物量N等指标。结果表明:(1)施用谷特菌促进青稞分蘖,增加成穗数,在拔节期施用还能提高青稞灌浆能力,增加青稞穗粒数,提高青稞产量;(2)施用谷特菌对土壤0~10 cm土层蔗糖酶活性影响大,表现为土壤蔗糖酶活性随谷特菌施用量增加而增强,当施用量相同时,拔节期施用谷特菌导致土壤蔗糖酶活性增强,但对土壤微生物量N影响无统一规律。

In order to understand the effect of good bacterial on the growth of hulless barley in Tibet ,spring hulless barley 320 was been used to study. We have carried out experiments to study the effect of good bacterial on the yield of hulless barley in different peri-od( such as before barely sowing and elongation stage)and different quantity of good bacterial. During the harvesting period,we took samples to study the biological &economic production of hulless barley. At the same time,we also took samples to study other indica-tors such as soil saccharase,microorganism N and so on. From the study,it is found as follows:(1)good bacterial was good to pro-mote barley tillering and spick number. Using the good bacterial at the seedling stage of barley,it was useful to improve hulless barley milking ability and increase hulless barley grain number. So the hulless barley yield was increased;( 2 )using of good bacterial also can impact the soil sucrase activity,especial the 0~10 cm soil

本文以青稞粉、小麦粉为原料，通过添加转谷氨酰胺酶（TG）和谷朊粉提高面包品质、增加青稞粉的添加量。采用一次发酵法，通过单因素和正交试验确定青稞面包的最佳配方（以青稞粉和小麦粉的总量为基准）为：青稞粉35%，谷朊粉用量6%，酶用量0.04%，酵母用量1%。在此工艺条件下制作的面包比容较大，感官评分最高，表皮色泽较均匀，外形均整，体积饱满，内部组织较均匀，口感较好。

This article mainly hulless barley powder,wheat flour as the main raw material,inorder to improve bread quality and increase the amountof hulless barley powder by adding a glutaminase(TG) and protein powder. Using sponge dough method,optimizationof the best formulaof the highland barley bread wascarriedout through mono–factor andorthogonal experiments:hulless barley powder content was 35%, the glutencontent and glutamine transaminase were 7% and 0.06%,yeast dosage was 1%. Under theoptimumconditions,the skincolour and lustreof the bread was uniform,both the whole appearance and size were appropriate,internalorganization was relatively uniform,taste was good.

研究生产的青稞全麦片，以青稞为主要原料，通过对麦片生产中水热条件以及不同轧距、辊径的切粒、压片等试验，解决了青稞中面筋含量少、导致麦片的塑性差和成型性困难的问题。试验表明，青稞全麦片最佳的熟化工艺条件预煮温度为90℃，水分含量30%，压片机滚轴间距0.3 mm，干燥时间35 min，所生产出的全麦片具有青稞特有的麦香，而且有良好的漂浮性。

The research production of highland barley whole cereal is highland barley as the main raw material,through the water hot cereal production conditions and different rolling distance,roller diameter of the granule,tablet,such as test,and solved the little content of gluten in the highland barley,lead to low plasticity of cereal,formability and difficult problems. Test showed that the best curing process conditions of highland barley cereal precook temperature is 90 ℃,material moisture 30%, tablet press roller spacing of 0.3 mm,the drying time 35 min,produce a cereal with barley stay,and have good float type.

青稞是西藏古老的农作物，历史可追溯到新石器时代晚期。“酉仓”指青稞酒，是藏族人民生活中必不可少的饮品，也是藏族酒文化的重要源泉。文章对有关青稞酒的文献记载、文化内涵以及藏族酒歌的文化特性进行了阐述。

Barley is one of Tibet''s old crops, and its history dates back to the late Neolithic period.“Chang"means barley wine, a drink which is one of life’s necessities of the Tibetan people, and it is an important source of Tibetan wine culture. In Tibet, many activities carried out on weddings, festivals, gatherings of relatives and friends, house building and moving, Buddha worshiping, ect., are named with the word Chang, and each name varies in meaning and cultural connotation. Changshe means toasting songs which is an important part of Chang culture. People express their good wishes for life and their personal feelings through the songs. The article intro?duces the records and literature about Chang, and the characteristics of Chang culture and Tibetan toasting songs.

青稞是我国藏区特有的传统谷物资源，因其独特的营养成分和保健功能而获得广泛关注。随着全谷物食品在人类膳食结构中的重要性被重新认识，青稞全谷物食品研发的意义凸显。该文主要介绍了青稞中特有的功能因子、营养成分及保健功能的开发前景。

Tibetan hull–less barley is the traditional grain resources in Tibet area,gaining widespread attention becauseof its unique functionsof nutrition and health. With the importanceof whole grain foods in human dietary structure to be re-understood,the significanceof research and developmentof Tibetan hull–less barley as a whole grain food becomes more and more important.This article mainly introduced the unique function factors,healthy functionof Tibetan hull–less barley and its development prospect as a whole grain food.