The invention discloses a preparation method of ice
egg white with high foam stability. The preparation method comprises the following steps: performing uniformly stirring on
egg white liquid by usinga constant-temperature heating
magnetic stirrer, and removing surface floating foam to obtain an
egg white liquid sample; performing weighing of 100-150 parts of egg white liquid, performing sealingof the egg white liquid in a cylindrical plastic cup with the
diameter of 5 cm and the height of 10 cm, performing pre-cooling on the egg white liquid in a refrigerator at 4 DEG C, performing freezingon the egg white liquid in a
liquid nitrogen freezer at two stages after the central temperature of the egg white liquid reaches 4 DEG C, and quickly transferring the frozen egg sample to a refrigerator at -18 DEG C for
refrigeration; placing the ice egg white sample frozen by the
liquid nitrogen in
vacuum drying for vacuum unfreezing; and adding
xanthan gum into the frozen and thawed egg white liquid, and performing uniformly stirring in a constant-temperature heating
magnetic stirrer to obtain a finished product which can be circularly frozen and thawed. Compared with the prior art, the high-foam-stability ice egg white prepared by the process has the advantages that the freezing rate is higher, meanwhile, the damage to a
protein structure is small, and the ice egg white has better physicochemical and functional characteristic retentivity, so that the freeze-thawed egg white liquid has higher functional characteristics and product quality.