Abstract:The silica gel was mainly studied，and the silica gel adsorption process for beer was optimized to obtain the optimal conditions. First，the widely recognized and widely used silica gel was selected for infrared spectrum analysis. Then，single-factor tests were conducted by selecting three factors：adsorption time，pH，and adsorption temperature. Subsequently，response surface analysis was performed by establishing a model. Finally，the optimal conditions for silica gel adsorption of proteins in beer were obtained as follows：pH of 3.2，adsorption temperature of 14 ℃，and adsorption time of 15 min. Under these conditions，the total nitrogen content of the beer was 62.65 mg/L.