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实验研究了燕麦薄荷炸鲜奶的最佳工艺条件。利用单因素试验得出混合粉比（燕麦粉：高筋面粉）、油炸温度、无铝复合膨松剂添加量和薄荷粉添加量的最优参数范围，通过响应面法进一步优化。经由感官评定确定燕麦薄荷炸鲜奶的最佳加工艺为：油炸温度190 ℃，混合粉50g，混合粉比例为（燕麦粉：高筋面粉）0.310，薄荷粉添加量0.6 g，无铝复合膨松剂1.0 g。此工艺制成的产品的脂肪含量为11.4 %，总糖含量为12.9 %，水分含量为20.3 %，综合感官评分为91 分。“,”The optimal process conditions of fried fresh milk with oat mint were studied. The optimal parameter ranges of four factors: mixed powder ratio (oat flour: high gluten flour), frying temperature , aluminum-free compound expanding agent and peppermint powder were obtained by single factor test, and was further optimized through response surface technique. Through sensory evaluation, the best processing conditions of oat mint fried milk were ascertained as follows: frying temperature 190 ℃ , mixed powder 50g, proportion (oat flour: high gluten flour) 0.310, peppermint powder 0.6g, aluminum-free compound expanding agent 1.0g. The total sugar content of the product made by this process is 12.9%, the moisture content is 20.3%,the fat content is 11.4%, and the composite sensory score is 91 points.