| The manufacture technology and property of arrowhead beverage made Jiangsu were researched in this paper.The dynamitic model of life-time predication and color change during conservation were established.Arrowhead is a good edible aquatic plant that rich in starch,and contains a certain amount of polysaccharides and colchicines.The study on the starch property of arrowhead show that the solubility,transparency and settling capacity of arrowhead starch were bad, this has important influence to the arrowhead processing application.Through the research by using different flaying ways and does,and by the analysis of color and yield,the optimum flaying technologies were confirmed as follows:boiling water for 2 min.Take the stable effect and the beverage viscosity as targets,different effects to the stability of arrowhead beverage were analyzed and discussed,such as stabilizer, homogenize condition,sterilize condition etc,the best technology to keep it stabilizing for long were obtained,that was dose of compound stabilizer,0.1%;homogenize condition, 15MPa,2times;sterilize condition,5min/121℃.The optimized formulations of arrowhead beverage were determined through the orthogonal experiment.The rheological properties of arrowhead beverage were also researched in this paper, the results show that arrowhead beverage was thixotropic fluid,the viscosity was changed with time changed,and the thixotropy of beverage gradually weakened with the temperature rising.The rheological behavior can be described with Cross equation.The effect of temperature on viscosity of arrowhead beverage can be described with Arrhenius equation:η=Kexp(Ea/RT).The correlation coefficient of 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 the kinetics equation was A =A0exp(-Kt).The dynamitic model of life-time predication wasθ=-7.5C+385 at the constant temperature.
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