为了探究葵花籽油体富集物在冰淇淋中应用的可行性，以葵花籽油体富集物作为脂肪来源制备低脂冰淇淋，在无均质条件下研究葵花籽油体富集物添加量对低脂冰淇淋浆料和产品品质的影响。结果表明：冰淇淋浆料的黏度、储能模量和损耗模量都随葵花籽油体富集物添加量的增加而增大，当葵花籽油体富集物添加量为3.5%～4.0%时黏度与对照组相当；浆料中不易流动水和结合水的比例随着葵花籽油体富集物添加量的增加逐渐增大,在4.0%时达到最大；冰淇淋的膨胀率和抗融率随着葵花籽油体富集物添加量的增加先增大后减小；添加葵花籽油体富集物的冰淇淋色泽较差；冰淇淋的硬度和咀嚼性变化规律一致，都是随着葵花籽油体富集物添加量的增大呈现先减小后增大的趋势，弹性变化则相反;冰淇淋黏附性随着葵花籽油体富集物添加量的增加而升高；葵花籽油体富集物添加量为2.5%时冰淇淋感官评分最高。合适的葵花籽油体富集物添加量可以起到与棕榈油相似的效果，因此葵花籽油体富集物可以应用在冰淇淋中。In order to investigate the feasibility of using sunflower seed oil body enrichment in ice cream,low fat ice cream was prepared with sunflower seed oil body enrichment as the fat under the condition of non-homogenization. The effect of the dosage of the oil body enrichment on the quality of low fat ice cream slurry and product was explored. The results showed that the viscosity, storage modulus and loss modulus of ice cream slurry increased with the increase of the oil body enrichment dosage. When the dosage of oil body enrichment was 3.5%- 4.0%, the viscosity was equivalent to that of the control group. The proportion of non-flowing water and bound water in the slurry increased gradually with the increase of the dosage of oil body enrichment, reaching the maximum at 4.0%. The expansion rate and anti-melting rate of ice cream products first increased and then decreased as the increase of the oil body enrichment dosage. The color of ice cream with sunflower seed oil body enrichment was poor. The hardness and chewability of ice cream showed the same change law, which first decreased and then increased with the increase of the oil body enrichment dosage,while the elasticity changed in the opposite direction. The adhesion of ice cream increased with the increase of the oil body enrichment dosage. The sensory score of ice cream was the highest when the dosage of oil body enrichment was 2.5%. The appropriate dosage of sunflower seed oil body enrichment can produce a similar effect as palm oil, and sunflower seed oil body enrichment can be applied in ice cream.