[目的] 探讨酶解燕麦粉在乳制品中的应用,特别是它的膳食纤维对消化调节作用、乳制品工艺优化中的重要性。酶解燕麦粉因改良溶解性、营养价值和膳食纤维健康效益（如调节血糖、降低胆固醇、促进肠道健康）受到关注。然而,酶解燕麦粉应用受溶解性、乳化性限制,影响产品口感和稳定性。[方法] 通过对比3 种不同配料工艺（分别是配料温度和时间的不同组合）,旨在寻找最佳工艺路线,优化燕麦粉溶解性、乳化效果,改善乳制品稳定性和风味。[结果] 配料温度65 ℃、时间45 min的工艺路线C在溶解性、乳化效果、产品稳定性及风味表现最佳。适宜高温配合较长时间能充分激活燕麦粉中的膳食纤维和乳化剂A的功能性,生产稳定性高、风味优良的乳制品。[结论] 建议将工艺路线C应用于乳制品行业,生产健康美味产品,进一步研究该工艺在不同乳制品中的应用效果,考虑工艺经济性和可持续性。此外,鉴于消费者不断追求健康营养产品,未来工艺优化应进一步提升乳制品中功能性成分含量,增强产品的健康益处。

[Objective] This paper discussed the application of enzymatic oat flour in dairy products, especially its importance in regulating digestion and optimizing dairy product technology through dietary fiber. Enzymatic oat flour has attracted attention for its improved solubility, nutritional value, and dietary fiber health benefits （such as regulating blood sugar, lowering cholesterol, and promoting intestinal health）. However, the application of enzymatic oat flour is limited by solubility and emulsification, which affects the product's taste and stability. [Method] This study aimed to find the optimal process route by comparing three different ingredient processes （different combinations of ingredient temperature and time）, optimize the solubility and emulsification effect of oat flour, and improve the stability and flavor of dairy products. [Result] The test results showed that the process route C with a batching temperature of 65 °C and a time of 45 minutes had the best solubility, emulsification effect, product stability, and flavor performance.This indicated that suitable high temperatures combined with longer periods of time can fully activate the functionality of dietary fiber and emulsifier A in oat flour, producing stable and flavorful dairy products. [Conclusion] It is recommended to apply process route C to the dairy industry to produce healthy and delicious products, further study the application effect of this process in different dairy products, and consider the economic and sustainability of the process. In addition, given the constant pursuit of healthy and nutritious products by consumers, future process optimization should further increase the content of functional ingredients in dairy products to enhance the health benefits of the products.