Beverages with low friction usually have better smoothness and comfort in swallowing. As a major component of common beverages, the study of lubrication properties of the sucrose in oral environment will help to discover the influencing factors of low-friction beverages. Six groups of sucrose solutions with different mass fractions were prepared, and then variation of the viscosity of sucrose solution with shear rate was tested. The soft contact friction pair of the ball-on-disc was prepared by polydimethylsiloxane, and the lubrication characteristics of sucrose solution were studied. The slip model of oral soft contact was established and the numerical calculation results of friction coefficient in the slip model were compared with the experimental results under the same conditions. The results showed that the six groups of sucrose solutions were approximately Newtonian fluids, and the solution viscosity increased with the increase of sucrose mass fraction. The lubrication performance of sucrose solution was closely related to the product of speed and viscosity (uη), and the friction coefficient of sucrose solution undergone a stable, then decreasing and then increasing change process with the increase of uη, which was a typical characteristic of Stribeck curve. When uη was in the range of 0.001-0.010Pa·m, sucrose solution had a low friction coefficient. The soft contact slip model could obtain the lubrication performance of sucrose solution in the fluid lubrication region under smooth and rough surface conditions, and verified the validity of some experimental results under the same operating parameters. This study could provide useful technical guidance for the identification of lubrication performance of liquid food in oral environment and beverage development.