Oat was digested into different DE values by using amylase and spray-dried to powder. The powder was evaluated in properties of packing density, repose angle, caking rate and sensory evaluation. The results showed that the powder with DE values rates above 36. 2 had good dissolubility and taste, but less viscosity. At last, DE values of 35 ~38 was supposed as the suitable amylolytic degree for obtaining the best overall quality of spray-dried oat powder.%将燕麦糊用α-淀粉酶酶解至不同还原值(DE值),经喷雾干燥得到干粉,对干粉的堆积密度、休止角、冲调后结块率和感官评价等指标进行测定,评价其品质优劣.DE值大于36.2的燕麦溶解性状和感官评价得分较高,但浓稠感不够；DE值为35 ～38时,所得燕麦干粉的综合品质最佳.
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