Abstract:This study investigated the effects of four polysaccharide stabilizers[carboxymethylcellulose sodium（CMC），sodium alginate，locust bean gumand xanthan gum]on the viscosity，water holding capacity，stability of soybean ice cream mixed systems，and the expansion，melting rates，sensory qualities of soybean ice cream products.Simultaneously，an optical microscope and field emission scanning electron microscope were used to observe its microstructure.Then the orthogonal test optimization of the addition amount of the four polysaccharide stabilizers in the soybean ice cream was carried out，in order to selected the polysaccharide stabilizer suitable for the addition of the soybean ice cream.When the addition amountwas 0.5%，CMC had the greatest impact on the expansion rate and melting rate of soybean ice cream；sodium alginate had the greatest impact on the sensory quality of soybean ice cream；locust bean gum had the greatest impact on the stability of the soybean ice cream mixing system；and xanthan gum had the greatest impact on the viscosity and water retention of the soybean ice cream mixed system.Observations of its microstructure showed that the unevenly distributed large bubbles in the ice cream without polysaccharide stabilizer became more uniformly distributed，small bubbles of similar size after the addition of polysaccharide stabilizer.Its organizational structure was overall more compact and orderly.Orthogonal test results showed that the composite polysaccharide stabilizer was best when CMC was added 0.075%，sodium alginate was 0.100%，locust bean gum was added 0.100%，and xanthan gum was added 0.100%.Under this combination，the sensory score of soybean ice cream was 95.2，which was the best.