| The manufacture and physical characteristic of purslane beverage main agents which made of purslane were researched in this paper.The physical character studied included theological properties and physicochemical property.The relation between the chromatic value and sensory evaluation,and the kinetics model of chromatic was established for predicting the storage life of beverage main agents.It provided the basis data and the scientific references to purslane processing technology and the equipment exploitation.With the response surface we can draw the conclusion,the optimum process condition was diffusion temperature 90℃,diffusion time is 2h,and dosage liquor ratio is 1:40.The optimized clarification condition was that:placed for 2h.The optimum process condition was concentrated temperature 50℃,3 multiple,15 minute,vacuum 0.095Mpa with the method of the vacuum concentrates and the sensory evaluation.Measuring the core temperature of the beverage main agents with the wireless verification system,then used the method of sensory evaluation.The reasonable sterilization condition is 5'-10'/100℃.Studying rheological characteristics of the purslane beverage main agents with the DV-Ⅲrheometer.Beverage main agents of concentration behaved as non-Newtonian dilatantplastic flow.The rheology characteristic could be presentation by the power function.The effect of temperature to conglutination wasη=K0 exp(Ea/RT),The effect of concentration to conglutination wasη=Kexp(AC),The effect of temperature and concentration to conglutination wasη= K0 exp(Ea/RT+AC+BC2).Measuring chromatic value with DC-P3 color-difference meter.The correlation coefficient of the model a*/L*/b* was better than others studied,therefore this model could be used as an index of food quality.The experiment indicated the changes of a*/L*/b* was classed in first order reaction,and got the kinetics equation.The dynamitic model of life-time predication was d=606.24-12c,and it obtained at the constant temperature.
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