Abstract:The effect of ultra-high pressure treatment on the quality of ice cream slurry and finished products prepared with carrageenan，xanthan gum，or tara gum as the stabilizer was studied.The aged ice cream slurry（let stand for 24 h at 2℃）was taken as the control group，and the stabilizer was added at an amount of 0.15%.The ice cream slurry prepared wassubjected to ultra-high pressure treatment at 50，100，150 MPa and 200 MPa，respectively，for 60 min.The emulsifiability，emulsification stability，viscosity，and particle size of the ice cream slurry after high-pressure treatment were measured，and the distribution trend of fluorescence intensity was analyzed.Furthermore，the hardness，expansion rate，and melting rate of the finished ice cream were measured.After ultra-high pressure treatment，the emulsifiability and emulsification stability of the slurry first increased and then decreased.The emulsification stability was the highest when the pressure was 150 MPa.The scanning results of endogenous fluorescence spectroscopy showed that the casein molecules in the slurry were unfolded，and the ice cream product prepared with carrageenan as the stabilizer under this condition had the best hardness，swelling rate，and melting rate.It can be concluded that the ice cream slurry prepared with carrageenan as a stabilizer and then treated at 150 MPa can improve the quality of ice cream to a certain extent.