奇亚籽皮多糖对冰淇淋乳化稳定性及品质的影响

考察不同质量浓度（0.5、1.0、1.5、2.0 mg/mL）的奇亚籽皮多糖作为乳化稳定剂在冰淇淋产品中的应用，通过对冰淇淋浆料稳定性和冰淇淋膨胀率、融化率、质构、气泡分布及结构特性等指标的测定，考察不同质量浓度奇亚籽皮多糖对冰淇淋品质的影响规律。结果表明：随着奇亚籽皮多糖质量浓度的增加，冰淇淋浆料的稳定性及冰淇淋的膨胀率、质构特性（弹性、黏附性、咀嚼性）提高，融化率和硬度降低，冰淇淋中气泡分布更加均匀，气泡直径均一，数量增多。添加奇亚籽皮多糖可提高冰淇淋浆料的表观黏度，冰淇淋浆料均表现出假塑性非牛顿流体。与空白冰淇淋样品对比，添加0.5 mg/mL质量浓度的奇亚籽皮多糖冰淇淋，其各性质测定结果略有改善，但质量浓度大于1.5 mg/mL时，可显著提高冰淇淋抗融性及稳定性，降低其硬度，改善其微观结构，气泡分布更均匀，使冰淇淋组织更加光滑。相较于空白冰淇淋样品，奇亚籽皮多糖的添加对冰淇淋的品质特性、结构特性及稳定性方面均有显著改善作用，为奇亚籽皮多糖应用于冰淇淋食品生产提供一定科学依据。

Effect of Chia Seed Coat Polysaccharide on the Emulsion Stability and Quality of Ice Cream

To investigate the applicability of chia seed coat polysaccharides at different concentrations (0.5, 1.0, 1.5 and 2.0 mg/mL) as an emulsion stabilizer in ice cream products, the effects of different concentrations of chia seed coat polysaccharides on the quality of ice cream were studied by determining the stability of ice cream slurry and the overrun, melting rate, texture and the bubble size distribution of ice cream. The results showed that with the increase of chia seed coat polysaccharide concentration, the stability of ice cream slurry and the overrun and texture properties (elasticity, adhesiveness and chewiness) of ice cream increased, and the melting rate and hardness decreased. The bubble size distribution was more even, and the number of bubbles, uniform in diameter, increased. Addition of chia seed coat polysaccharide could increase the apparent viscosity of ice cream slurry, making it a pseudoplastic non-Newtonian fluid. Ice cream with 0.5 mg/mL concentration of chia seed coat polysaccharide exhibited slightly improved properties compared with the blank control group. However, upon addition of chia seed coat polysaccharide at a level greater than 1.5 mg/mL, the melting resistance and stability of ice cream were significantly improved, together with reduced hardness, improved microstructure, and smoother texture. In conclusion, addition of Chia seed coat polysaccharides could improve the quality, microstructure and stability of ice cream remarkably, which provides a scientific basis for the application of chia seed coat polysaccharides in cold drinks.