Abstract: [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.

Key words: enzymatic hydrolysis oat meal, dairy product, process optimization, stability, flavour