| The ginger paste was produced through some procedure such as juice squeezing, thickeners addition, sterilizing et al. Firstly, process technology of the ginger paste was studied; And then, cornstarch was phosphate esterificated in order to improve its rheological properties and be used in the ginger paste; Finally, the rheological properties of the ginger paste were evaluated and the rheological model was given. The main conclusions were as follows:1. Phosphate esterification of the cornstarch. The effects of dosage of esterification agent, reaction temperature, reaction time on anti-retrogradation and viscosity of the phosphate ester cornstarch were studied. The results indicated that the stable phosphate ester cornstarch with properties of high viscosity and anti-retrogradation can be acquired when dosage of esterification agent was 5%, reaction temperature was 130℃and reaction time was 4h. This kind of phosphate ester cornstarch can be well used in the production of the ginger paste.2. The process technology of ginger paste. The effects of different thickeners on the rheological properties of the ginger paste, the sterilization parameters and the color-keeping method were studied. It can be concluded that the best thickeners would be 2.5%CMC, 5% phosphate ester cornstarch and 0.7% agar, sterilization parameter was 121℃for 7 minutes, amount of ascorbic acid was 0.03%.3. The rheological properties and rheological model of the ginger paste. The ginger paste was the non-Newton Liquid with pseudoplastic property, its apparent viscosity was declined with the increase of shear rate. Ginger paste was fit for the power lawτ=Kγn. With increase of temperature, the consistency index K declined, the flow index n increased and the ginger paste trend to Newton fluid.
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