Abstract: To promote the high-value utilization of wheat bran, soluble dietary fiber (SDF) was extracted using an enzyme-acid synergistic method. A combination of single-factor and orthogonal experimental designs was used to optimize the extraction process. Subsequently, the functional properties of the SDF, were systematically evaluated, including its water-holding, oil-holding and swelling capacities, as well as its binding capacities for cholate, nitrite, and glucose. Moreover, this study employed an in vitro simulated digestion model to analyze its regulatory effect on digestive resistance and its impact on starch digestion behavior. Guided by these findings, the SDF served as the core functional ingredient for a high-fiber beverage, with formulation optimization via single-factor and orthogonal testing, validation, and a 14-day storage stability assessment. The results showed the optimal extraction parameters of SDF to be pH2.0, 100 ℃, and 2 h, yielding 18.40%±0.78%. The obtained SDF exhibited water-holding, oil-holding, and swelling capacities of 7.35 g/g, 5.40 g/g, and 5.89 mL/g, respectively; The binding rates for sodium glycocholate and sodium taurocholate were determined to be 15.85% and 18.14%, respectively; The nitrite and glucose binding capacities reached 43.80 μg/g and 0.9 mmol/g, respectively. Moreover, the SDF effectively delayed glucose diffusion by 88%, inhibited starch gelatinization, increased resistant starch (RS) content by 20%, and maintained its structural stability under simulated gastrointestinal conditions. The beverage optimization results indicated that the optimal formulation comprised a 1:1.5 (v/v) tea liquid to water ratio, supplemented with 8% (m/v) xylitol, 0.06% (m/v) citric acid, and 0.25% (m/v) SDF. In validation test, this formulation achieved a sensory evaluation score of 93±0.21 points. After 14 days of storage, the sedimentation rate remained below 5%, and the pH stayed stable, ranging from 3.52 to 3.91, indicating that the beverage exhibited excellent sensory property and storage stability. This study not only provided validated process parameters and technical support for the industrial production of wheat bran SDF, but also elucidated its functional properties in regulating glucose and lipid metabolism as well as modifying starch digestion characteristics. These findings demonstrate that the potential of wheat bran SDF as a functional food ingredient for regulating blood glucose and modulating glucose-lipid metabolism.