Abstract: Study on optimization of the formulation of dog chew which corn starch was as the main raw material through testing the texture of the extrusions, using parameters such as bending stress, Young's modulus of elasticity and bending strain.On the basis of the single-factor experiment, the result of the recipe, accounted for dry matter (dry matter was 100%) was corn starch 89%, corn flour 10%, compound colloid (xanthan gum:Tara gum=1:1) 1%, glycerol 15%, water 30% and oolong tea 2%.Furthermore it optimized extrusion parameters with optimized formulation to make an appropriate bending stress, lower Young's modulus of elasticity, and increase the bending strain in order to get product which was of higher hardness, good toughness and uneasy to break.Ultimately determining parameters of the extrusion was 60-70-85-95℃, extrusion speed 140r/min, feed speed 50r/min.