Abstract: This paper studied the compound gel of the soybean protein and Konjac polysaccharide for clarification of the beverageof the ferment peppery .Research showed that interaction between these two macro molecules could increase the precipitationspeed and enhance the clarification efficiency, Results of the study indicated that this kind of compound gel showed veryobvious effect on clarification of the beverage of ferment peppery under the conditions: beverage pH 4.5, the content of thesoybean protein 3.00%, the content of Konjac polysaccharide 1.50% and the temperature of the beverage 100 ℃ .The rate oftransparency of the beverage could reach over 95.00%. Farthermore the rate of its transparency could still keep at over 92.00%even after it had preserved under the different temperatures from 4℃ room tempeature to 38℃ for half a year without affectingthe beverage’s nourishment composition and its flavor.

Key words: clarification, fermantation, red pepper, beverage, soybean protein, Konjac polysaccharide