关键词： 红色素, 吸光度, 辣椒, 质量指标, 生产技术

Abstract: We have chosen 3 kinds of red dry chilies as experimental materials and divided them into 3 groups.Through 54 experiments,we have systematically studied the main factors that effect the rate of gains and qualities of chilired. The conclusions are drawn as follows: 1) The rate of gains and qualities of chili red vary greatly by using the same material but different technology.That's to say, there is a close relationship between the production technique and the rate of gains and qualities. Of the six production techniques in producting chilired, Technique  Ⅰ is the most superior,Technique Ⅱ  is the second superior,Technique  Ⅲ is less superior and products are not up to standard by using Techniques Ⅳ, Ⅴand Ⅵ. 2) The rate of gains and qualities of chili red also vary grealy by using the same technique but different chili materials.

Key words: red, abserbency, chili, qulity target, production technique