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For reasonably determining the parameters of saccharification technology for extrusion cooked rice used as beer adjunct, influence regularity of the parameters of saccharification technology was studied through experiments. These parameters included saccharification time of 65℃, saccharification time of 71℃, the add content of thermostable α-amylase. The indexes included the recoverable ratio of wort extract, the iodine value of mash and the ratio of starch residues in adjunct. The research results indicated the recoverable ratio of wort extract for extruded rice was 76.25%, the iodine value of mash was 0.15, the ratio of starch residues in adjunct was 0.52%, when the saccharification time of 65℃ was 60min,the saccharification time of 71℃ was 15min, the add content of thermostable α-amylase was 2.1mL. In addition, it was proved that the extruded rice could be used as beer adjunct with the chemical analysis of mash.