Abstract:Through applying extrusion technique to the ingredient，Tibet highland barley powder，different screw speed，feed speed and Ⅲ area temperature in single-factor experiment and orthogonal experiment were analyzed.Optimize technology parameters was gained from the experiments and the influence of extrusion and swelling technique on highland barley powder' s physicochemical indexes and textural properties were studied with the result of developing a highland barley product.The results had been showed that the optimum process parameters were as follow：screw speed as 20 Hz，feed speed as 12 Hz，Ⅲ area's heating temperature as 140 ℃.After extrusion and swelling，the physicochemical index of highland barley powder involved solubility，water absorption，water solubility，bulk density and settleablity increased and the solubility property were improved；the swelling powder gelatum of highland barley powder's hardness，stickiness，glueyness and chewiness decreased，which was beneficial to improve processing quality.