Abstract: The fermentation process of auxiliary hypolipidemic highland barley ferments prepared by Lactobacillus and Monascus purpureus Went was explored by orthogonal test on the basis of single factor experiments using highland barley, lactic acid bacteria and Monascus purpureus Went as raw materials. The optimal combination was determined as follows: cooking temperature of 120 ℃, fermentation temperature of 30 ℃, shaking speed in oscillating constant temperature incubator of 150 r/min, Monascus purpureus Went inoculation amount of 6%,under these conditions, the contents of the obtained β-glucan and monacolin were 6.32% and 3.15 mg/g, respectively. The highland barley ferments tablets prepared under these conditions showed better hypolipidemic effects than that of directly mixed β-glucan and monacolin.