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The effect of die diameter, expanding temperature, feed rate, mass moisture content on the pre-pressed cake oil residue of rapeseed and the optimal conditions for lower cake oil residue were studied by response surface methodology. The results showed that pre-pressed cake oil residue was more significantly affected by the feed rate and mass moisture content, the pre-pressing cake oil residue was significantly affected by the die diameter; the pre-pressing cake oil residue was non-significant affected by expanding temperature. By frequency analysis, optimization of process parameters range is as follows: die hole diameter is 9.3~10mm, expanding temperature is 95.3~98℃, feed rate is 33.6~35.1t/h, material moisture content is 8.8%~9.5%. Under the condition of the parameters of the above mentioned, the residue oil content of pre-pressed cake is less than 13.5% as a possibility with 95% probability.