Abstract: The content of soluble dietary fiber (SDF) has an important influence on function, taste and application of dietary fiber (DF) .DF in vegetable food residues is mostly consisted of insoluble dietary fiber (IDF) , which limits its utilization.Many research data indicated that extrusion cooking could significantly increase SDF and improve its functionality, which has a bright prospect in the development and utilization of dietary fiber.The present paper summarized the extrusion process innovations and optimumed conditions of different resources, discussed the process variables on increasing soluble dietary fiber by extrusion and the mechanism underlying the change, to provide some references for the future research and development for high-quality dietary fiber.