Abstract: Factors affecting the quality and stability of red rice beverage were investigated in the paper, and enzymolysis technology and stability processing parameters of the red rice beverage were determined.The result showed that the factors affecting the enzymolysis in decreasing sequence was enzymolysis temperature, enzymolysis time, and enzyme dosage, and optimal enzymolysis technology was high temperature amylase 0.04%, enzymolysis temperature 100℃, enzymolysis time 12min;the stabilizers affecting the organoleptic scores in decreasing sequence was agar, sodium alginate, xanthan gum, and propylene glycol alginate (PGA) , and the optimal stabilizers combination was 0.15% agar, 0.05% sodium alginate, 0.05% xanthan gum, and 0.05% PGA.The red rice beverage thus obtained was light red and even with good taste and the score was 7.92.