Abstract: DV-Ⅲ + type rheometer was used to study the rheological characteristics of clarified black garlic beverage at different temperatures( 25,35,45,55℃ and 65℃) in this article. The results showed that rheological curves of black garlic beverage were straight lines through the origin at 25,35℃ and 45℃ and fitting parameter n was approximately equal to 1.While the rheological curves were concave downward curves through the origin at55℃ and 65℃ and fitting parameter n was greater than 1.The results showed that the black garlic beverage belongs to Newtonian fluid at 25 to 45 degrees Celsius and dilatant fluid at 55 and 65 degrees Celsius.At the same time,the changes of viscosity of clarified black garlic beverage at different temperatures can be used to predict the actual manufacturing process and provide theoretical guidance according to the outcomes of fitting of η =K0exp( Ea/RT).