摘要
选用 3种红辣椒干为实验原料 ,并将每种原料作为 1个实验组 ,共分 3组 5 4次实验 .通过这些实验研究了影响辣椒红色素的得率、质量的主要因素 ,结果显示 :同种原料 ,采用不同的生产技术和工艺条件 ,辣椒红色素的得率和质量有很大的差别 ;采用同一技术 ,使用不同品种的辣椒原料 ,辣椒红色素的质量和得率也有很大的差别也就是说辣椒红色素的质量和得率不仅与生产技术有关 ,而且与辣椒 (原料 )
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 chili red.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 chili red,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,Ⅴ and Ⅵ.2) The rate of gains and qualities of chili red also vary grealy by using the same technique but different chili materials.
