Abstract: In order to solve the problem of beverage turbidity caused by flocculation precipitation of sugarcane juice, the factors affecting the formation of flocculation in sugarcane clear juice after membrane filtration were studied with sugarcane juice as raw material. The effects of temperature and pH on the formation of flocs were studied. The components of protein, total sugar and ash in flocs were analyzed. The functional group structure and constituent elements of flocs were observed by FTIR and SEM. It was found that temperature had little effect on the formation of flocs. The production of floc increased with the increase of pH, it was inferred that hydroxyl could promote the production of floc in sugarcane juice. FTIR results showed that the floc was mainly composed of polysaccharide, protein and ash. Through energy spectrum analysis, electronic scanning and infrared scanning, it could be seen that the flocculate contains iron, calcium, phosphorus, silicon, manganese and other inorganic ions. The results showed that under alkaline conditions, the interaction between sugars and protein molecules produces flocculation structure, and the flocculation structure network of iron hydroxide and calcium hydroxide produced by metal ions such as iron and calcium and protein and polysaccharide forms flocculation precipitate in beverage.