The method using the technology combined rheometer and in-situ determination to characterize the network structure strength of beverage was established, which was applied to evaluate the lactic acid bacteria beverage and the protein beverage with red bean and coix seed in this study. The rotor was immersed slowly into the sample in original packaging, followed by the experiments of frequency sweep on the beverage with advanced rotational rheometer not destroying the sample structure.The experimental results showed that for the lactic acid bacteria beverage, elastic modulus could distinguish the network structure. Morevoer, it could distinguish effects of the storage temperature and storage time on the network structure. The results were as follows:the lower part > upper part, room temperature>37℃>55℃. The protein beverage with red bean and coix seed contained sodium microcrystalline cellulose and carrageenan as the thickeners. The slope of the dependence of elastic modulus on the frequency could evaluate the strength of network structure. The weak gel was serious, generally serious, slight, and none when slope was <0.05,0.05~0.09,0.09~0.11 and >0.11 respectively. Moreover, the upper part had a more stronger network structure than the lower part. In conclusion, the technology combined rheometer and in-situ determination could evaluate the network structure strength of beverages avoiding the damage of the sample structure and provide guidance on the R&D and production of beverages.