The invention discloses a method for treating 
protein powder through 
extrusion and application thereof, and belongs to the technical field of functional foods. In terms of commercially available high-
protein nutritional bar formulas and the problems of texture hardening and the like during the 
shelf life, the method is provided and comprises the following steps of putting whey isolate 
protein, soyisolate protein and 
sodium caseinate into a co-rotating twin-screw extruder, and extruding at the speed of 240 rpm, wherein the 
extrusion pretreatment parameters are set as follows: the temperature is 75 + / -2 DEG C, and the 
moisture content is adjusted to 38 + / -1%; and conducting cooling and granulating, 
grinding into 
powder after freeze-
drying in vacuum, conducting sieving twice to obtain modified protein 
powder, and hermetically storing the protein powder for later use. According to the invention, 
sugar alcohol is used for replacing part of syrup, so that the quality deterioration of nutritional bars caused by 
Maillard reaction is slowed down, and the situation that the protein bars belong to an intermediate 
moisture food, of which the appearance, color, 
flavor, texture, nutritional characteristics and other qualities of the protein bars may be greatly changed in the storage process is avoided; and partial 
sugar alcohol is adopted for replacement, so that a certain adhesion degree is guaranteed, and meanwhile, the softness in the texture is effectively guaranteed.