Rotary rheometer and capillary rheometer were used to study the viscoelasticity of different syrup solution. The results showed that the zero shear viscosity of the syrup solution with different water content show exponential growth rule. There is a obvious influence of different PAM content on G’ and G" of syrup solution

and the effect on G’ is more significant. With the increase of PAM content

the relaxation time and the die swell ratio (B) increased gradually

and under the same conditions

the greater the zero shear viscosity

the more obvious the elastic effect of syrup. The viscosity of syrup solution at 20~80℃ is reversible

the influence of the temperature on viscosity of syrup solution is quiet significant

and the difference of viscosity variation can be up to 1000 times.