Preparation method of snack multi-layer milk skin based on lamination process

Abstract

The invention relates to the technical field of food processing, in particular to a method for making snack multi-layer milk skin based on a lamination process, which comprises the steps of raw material pretreatment, milk foam whipping, milk skin forming, cooling and shaping, 4 + 3 lamination process, freezing and after-ripening, finished product packaging and the like. By optimizing milk source selection and a milk foam whipping process and combining with fire baking temperature control, fine and stable milk skin texture is formed; the layering sense and the flavor are fused by utilizing a 4 + 3 lamination process; and the mouthfeel and the portability are improved through freezing after-ripening. Under the combined action of the protein peptide fragment and the chitosan oligosaccharide, a layer of composite film with a stable structure and strong adhesive force can be formed, the integrity of a layered food structure is ensured, a biological protection barrier can be formed between food layers, and the growth of microorganisms is effectively inhibited, so that the shelf life of a product is remarkably prolonged; the invention provides a snack multi-layer milk skin product with obvious layering sense and diversified mouth feel, and meets the requirements of modern consumers on high-quality snack foods.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and specifically relates to a method for making snack-like Thousand Layer Milk Skin based on a laminating process. Background Art

[0002] Milk skin, a traditional food primarily made from dairy products, boasts rich nutritional value and a unique taste. In modern food processing, milk skin production is gradually shifting from traditional manual labor to mechanized, large-scale production to meet market demand for high-quality, efficient food processing. However, existing milk skin processing technologies primarily focus on the preparation and improvement of a single milk skin, lacking research and development into multi-layered processes.

[0003] For example, the Chinese patent publication number CN115997818B discloses a buffalo milk double-skin milk and its preparation method. Taking advantage of the high protein and fat content of buffalo milk, a double-skin milk product with thick milk skin and stable curd is prepared by adding rennet, lipase and emulsifier stabilizers. This technical solution focuses on the thickness control and curd stability of a single layer of milk skin, and fails to solve the key technical problems in the multi-layer milk skin stacking process, such as the bonding strength between the layers of milk skin, the uniformity of the overall structure, and how to achieve mechanized and efficient stacking. At the same time, the product form of this solution is still mainly traditional double-skin milk, lacking the innovation and portability of snack products.

[0004] In the existing technology, there is little research on the multi-layer stacking process of milk skin, especially in terms of achieving the layered texture and taste diversity of the snack-like thousand-layer milk skin, as well as mechanized and efficient production. Therefore, there is an urgent need for a thousand-layer milk skin production method that can combine the stacking process with the needs of snacking, so as to fill the technical gap and meet market demand. Summary of the Invention

[0005] In view of the above situation, in order to overcome the defects of the existing technology, the present invention provides a method for making a snack-like thousand-layer milk skin based on a stacking process, which aims to solve the shortcomings of the existing technology that the industrial production of single milk skin cannot achieve a multi-layer stacking process and snack-like formation by optimizing the formula and texture of the milk skin base, designing a sandwich flavor fusion solution and developing an innovative "4+3" stacking process.

[0006] In a first aspect, the present application provides a method for making a snack-like Thousand Layer Milk Skin based on a lamination process, comprising the following steps:

[0007] S10: Raw material pretreatment

[0008] High-quality milk from the Inner Mongolia Autonomous Region is used as the primary milk source, with a protein content of 2.9% to 3.5% and a fat content of 3.2% to 4.0%, ensuring a rich milky aroma and a delicate taste. The milk is initially filtered to remove impurities. Cranberries and sea buckthorn are used as the filling's dried fruit. The cranberries are chopped into granules of 2 to 5 mm, retaining some graininess. Alternatively, the cranberries are pulped to ensure a more even penetration into the milk skin. The sea buckthorn can be cut into small pieces (3 mm x 3 mm x 3 mm) or pureed, depending on the desired final taste.

[0009] S20: Milk foam

[0010] Heat the milk to 40°C to 50°C to prevent the heat from damaging the protein. Simultaneously, use a low-speed blender to froth the milk. Keep the froth at a soft peak, characterized by a slow drop of foam and a slight curve at the top. Allow the foam to expand to approximately 1.5 times its original volume, forming a fine, stable foam structure that creates a rich, creamy texture.

[0011] S30: Milk skin forming

[0012] Pour the whipped milk foam into the mold, adjusting the thickness to 0.8 to 1 cm to ensure an even texture after baking. Using traditional flame-baking techniques combined with precise temperature control, set the oven temperature to 160 to 170 degrees Celsius for 30 to 40 minutes. During the heating process, the milk foam expands evenly, creating a porous interior and a slightly charred surface, resulting in a melt-in-your-mouth texture.

[0013] S40: Cooling and shaping

[0014] After baking, the milk skin is removed and cooled in a drying room for 24 hours to allow a slightly crispy crust to form on the surface while the inside remains soft. The milk skin is then cut into small cubes of 3 cm x 4 cm to avoid premature cutting that may cause breakage.

[0015] S50: Take four layers of milk leather and evenly spray a layer of adhesive solution on the surface of each layer of milk leather. The spraying amount is 10 to 30 grams per square meter of the milk leather surface.

[0016] S60: “4+3” stacking process

[0017] Three layers of dried fruit filling are inserted between four layers of milk wrap. Using a spoon or mold, alternate cranberry shreds (or pulp) and sea buckthorn chunks (or puree) are added between the milk wrappers to ensure even distribution of the filling. Dried fruit filling is added between every two pieces of milk wrappers, creating a layered "two flavors in one bite" experience that enhances taste bud stimulation.

[0018] S70: Frozen and cooked

[0019] The finished product is placed in the refrigerator at -18 degrees Celsius and left to rest for 24 hours. During this process, the moisture is redistributed and the dried fruit flavor gradually penetrates into the milk skin, making the texture more dense and the sour and sweet flavor of the dried fruit more prominent, creating a cold and dense experience similar to ice cream.

[0020] S80: Finished product packaging

[0021] After freezing, the finished product can be consumed directly or paired with Inner Mongolia Autonomous Region specialty teas (such as salty milk tea) to enhance the flavor. To extend the storage time at room temperature and increase the dryness of the milk skin, it is individually packaged in small gram quantities, with each package weighing 10g to 20g, making it easy to carry and store.

[0022] Furthermore, in step S40, the adhesive solution needs to be processed by a high-pressure homogenizer before spraying, and the homogenization pressure is 20 to 50 MPa to improve the uniformity and adhesion of the solution.

[0023] Preferably, the adhesive solution comprises the following components in parts by weight:

[0024] Enzymatically hydrolyzed milk protein peptides: 1-10 parts;

[0025] Chitosan oligosaccharide: 0.5-5 parts;

[0026] Glutamine transaminase: 0.01-0.5 parts

[0027] Water: 85-98.5 parts.

[0028] Preferably, the enzymatically hydrolyzed milk protein peptides are obtained by hydrolyzing milk protein (such as casein or whey protein) with a protease, wherein the protease is preferably flavor protease or neutral protease.

[0029] Wherein, the molecular weight of the chitosan oligosaccharide is preferably in the range of 1000-5000Da.

[0030] Furthermore, in step S60, the number of superimposed layers of the multi-layer milk skin structure can be adjusted according to the requirements of the final product, but the thickness of each layer of milk skin must be consistent, with a deviation of no more than ±0.1 mm.

[0031] The key technical features and advantages of the above production method are:

[0032] (1) Milk foaming and fire baking temperature control

[0033] During the frothing process, milk is heated to 40°C to 50°C and stirred at a low speed to form a fine, stable foam structure. This process utilizes the emulsification of milk's own proteins and fats, creating a stable structure without the need for added milk starch, resulting in a richer milk flavor and a softer, more glutinous taste. During the flame-roasting process, the temperature is set to 160°C to 170°C for 30 to 40 minutes to ensure uniform expansion of the milk foam, resulting in a porous interior and a slightly charred surface.

[0034] (2) Sandwich design and flavor fusion

[0035] Cranberries and sea buckthorn are chopped or pureed to create fillings with varying textures. A "4+3" layering process alternates four layers of creamy cream with three layers of dried fruit, ensuring both flavors are simultaneously activated with each bite. The sweet and sour flavor of the cranberries blends with the rich, sweet and sour flavor of the sea buckthorn, creating a rich, layered flavor experience.

[0036] (3) Frozen post-ripening process

[0037] The laminated product is then placed in a -18°C environment for 24 hours to allow moisture to redistribute and penetrate the dried fruit flavor, resulting in a smoother, more viscous milk skin with a more pronounced, tart and sweet flavor. This creates a cold, creamy experience similar to ice cream, meeting modern consumers' demand for snackable foods.

[0038] (4) The milk skin layer has both antibacterial and adhesive properties

[0039] Each layer of milk skin maintains its own unique flavor characteristics while being firmly connected by an adhesive solution, giving the overall structure both a sense of layering and integrity during consumption. Furthermore, the protective film coating and nitrogen-filled packaging significantly extend the product's shelf life, meeting the shelf life and convenience requirements of snack foods.

[0040] In a second aspect, the present application provides a snack-like Thousand Layer Milk Skin product, which is prepared according to the method described in the first aspect. The product has a significant sense of layering and a diverse taste, and is suitable for the snack market demand.

[0041] Compared with the prior art, the present invention has the following advantages:

[0042] (1) A breakthrough in the multi-layer stacking process was achieved. Traditional milk skin production methods usually add milk chew to increase toughness, but this application directly utilizes the emulsification of milk protein and fat to form a stable structure through milk foaming and fire baking temperature control, without the need to add milk chew, resulting in a richer milk flavor and a softer taste. In addition, the "4+3" stacking process effectively solves the problems of bonding strength and overall structural uniformity between multiple layers of milk skin, while improving the taste and flavor of the product through the freezing and post-ripening process.

[0043] (2) By optimizing the formula and texture of the milk skin base, the product's delicate taste and melt-in-the-mouth characteristics are ensured; by designing a sandwich flavor fusion solution, a rich taste layer is formed; and by developing innovative laminating and freezing-ripening processes, the product's texture and portability are enhanced. These technical means together achieve the layered and diversified taste of the snack-like thousand-layer milk skin, meeting the modern consumer's demand for high-quality snack-like foods.

[0044] (3) The protein peptides and chitosan oligosaccharides work together to form a composite film with stable structure and strong adhesion, which ensures the integrity of the layered food structure and can form a biological protection barrier between food layers, effectively inhibiting the growth of microorganisms, thereby significantly extending the shelf life of the product. BRIEF DESCRIPTION OF THE DRAWINGS

[0045] Figure 1 The effect of a snack-like mille-feuille milk skin production method based on a lamination process on the maximum peeling force;

[0046] Figure 2 The effect of a snack-like thousand-layer milk skin production method based on a lamination process on the total bacterial count;

[0047] Figure 3 The effect of a snack-like thousand-layer milk skin production method based on a lamination process on bacterial growth;

[0048] Figure 4 The impact of a snack-like Thousand Layer Milk Skin production method based on a lamination process on sample integrity.

[0049] The accompanying drawings are used to provide further understanding of the present invention and constitute a part of the specification. They are used to explain the present invention together with the embodiments of the present invention and do not constitute a limitation of the present invention. DETAILED DESCRIPTION

[0050] The technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the drawings in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all the embodiments; based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.

[0051] As described in the background technology above, the current industrial production of single milk skin cannot achieve the shortcomings of multi-layer stacking process and snack-like properties. Based on this, this application provides a method for making snack-like thousand-layer milk skin based on a stacking process, aiming to solve the problems in the existing technology by optimizing the formula and texture of the milk skin base, designing a sandwich flavor fusion solution, and developing an innovative "4+3" stacking process.

[0052] The present application provides a method for producing a snack-like Thousand Layer Milk Skin based on a lamination process, comprising the following steps:

[0053] S10: Raw material pretreatment

[0054] High-quality milk from the Inner Mongolia Autonomous Region is used as the primary milk source, with a protein content of 2.9% to 3.5% and a fat content of 3.2% to 4.0%, ensuring a rich milky aroma and a delicate taste. The milk is initially filtered to remove impurities. Cranberries and sea buckthorn are used as the filling's dried fruit. The cranberries are chopped into granules of 2 to 5 mm, retaining some graininess. Alternatively, the cranberries are pulped to ensure a more even penetration into the milk skin. The sea buckthorn can be cut into small pieces (3 mm x 3 mm x 3 mm) or pureed, depending on the desired final taste.

[0055] S20: Milk foam

[0056] Heat the milk to 40°C to 50°C to prevent the heat from damaging the protein. Simultaneously, use a low-speed blender to froth the milk. Keep the froth at a soft peak, characterized by a slow drop of foam and a slight curve at the top. Allow the foam to expand to approximately 1.5 times its original volume, forming a fine, stable foam structure that creates a rich, creamy texture.

[0057] S30: Milk skin forming

[0058] Pour the whipped milk foam into the mold, adjusting the thickness to 0.8 to 1 cm to ensure an even texture after baking. Using traditional flame-baking techniques combined with precise temperature control, set the oven temperature to 160 to 170 degrees Celsius for 30 to 40 minutes. During the heating process, the milk foam expands evenly, creating a porous interior and a slightly charred surface, resulting in a melt-in-your-mouth texture.

[0059] S40: Cooling and shaping

[0060] After baking, the milk skin is removed and cooled in a drying room for 24 hours to allow a slightly crispy crust to form on the surface while the inside remains soft. The milk skin is then cut into small cubes of 3 cm x 4 cm to avoid premature cutting that may cause breakage.

[0061] S50: Take four layers of milk skin, and evenly spray a layer of adhesive solution on the surface of each layer of milk skin, with a spraying amount of 10 to 30 grams per square meter of milk skin surface. The adhesive solution needs to be processed by a high-pressure homogenizer before spraying, and the homogenization pressure is 20 to 50 MPa to improve the uniformity and adhesion of the solution. The adhesive solution includes the following components in parts by weight: enzymatically hydrolyzed milk protein peptides: 1-10 parts; chitosan oligosaccharides: 0.5-5 parts; glutamine transaminase: 0.01-0.5 parts; water: 85-98.5 parts. The enzymatically hydrolyzed milk protein peptides are obtained by proteolysis of milk protein (such as casein or whey protein). The protease is preferably flavor protease or neutral protease. The molecular weight of the chitosan oligosaccharide is preferably in the range of 1000-5000Da.

[0062] S60: “4+3” stacking process

[0063] Three layers of dried fruit filling are inserted between four layers of milk skin. Using a spoon or mold, cranberry shreds (or pulp) and sea buckthorn chunks (or puree) are alternately filled into the milk skin to ensure even distribution of the filling. Dried fruit filling is placed between every two pieces of milk skin, creating a layered "two flavors in one bite" experience and enhancing taste bud stimulation. The number of superimposed layers of the multi-layered milk skin structure can be adjusted according to the requirements of the final product, but the thickness of each layer must be consistent, with a deviation of no more than ±0.1 mm.

[0064] S70: Frozen and cooked

[0065] The finished product is placed in the refrigerator at -18 degrees Celsius and left to rest for 24 hours. During this process, the moisture is redistributed and the dried fruit flavor gradually penetrates into the milk skin, making the texture more dense and the sour and sweet flavor of the dried fruit more prominent, creating a cold and dense experience similar to ice cream.

[0066] S80: Finished product packaging

[0067] After freezing, the finished product can be consumed directly or paired with Inner Mongolia Autonomous Region specialty teas (such as salty milk tea) to enhance the flavor. To extend the storage time at room temperature and increase the dryness of the milk skin, it is individually packaged in small gram quantities, with each package weighing 10g to 20g, making it easy to carry and store.

[0068] Below, the embodiment of the present application is described. The embodiment described below is exemplary and is only used to explain the present application, and is not to be construed as limiting the present application. Where specific techniques or conditions are not specified in the embodiments, the techniques or conditions described in the literature in this area or the product specifications are used. Reagents or instruments used that do not specify the manufacturer are conventional products that can be obtained commercially.

[0069] Example 1

[0070] High-quality fresh milk from the Xilin Gol Grasslands of Inner Mongolia Autonomous Region was selected, with a protein content of 3.0% and a fat content of 3.5%. The milk was initially filtered to remove impurities. Chop the cranberries into 3 mm granules and cut the sea buckthorn into 3 mm x 3 mm x 3 mm cubes. Heat the milk to 45°C and froth it with a low-speed blender, controlling the foam to expand to 1.5 times its original volume, forming soft peaks. Pour the whipped milk foam into a mold, adjusting the thickness to 0.9 cm. Set the oven temperature to 165°C and heat for 35 minutes. After baking, cool for 24 hours and cut into 3 cm x 4 cm cubes. Take four layers of milk skin and evenly spray a layer of adhesive solution on each layer, applying 10 to 30 grams per square meter of surface area. The adhesive solution contains the following components by weight: 5 parts enzymatically hydrolyzed milk protein peptides; 3 parts chitosan oligosaccharides; 0.05 parts transglutaminase; and 90 parts water. Using a "4+3" lamination process, cranberry chops and sea buckthorn chunks are alternately layered into the center of the milk skin. The finished product is placed in a refrigerator at -18°C and left to rest for 24 hours. After freezing, the finished product is removed and individually packaged in small gram quantities, with each package weighing 15 grams.

[0071] Example 2: The other steps are the same as those in Example 1, except that the cranberries are pulped and the sea buckthorns are beaten into a paste.

[0072] Example 3: The other steps are the same as Example 1, except that during the milk foaming process, the milk is heated to 40 degrees Celsius, the oven temperature is set to 160 degrees Celsius, and the heating time is continued for 40 minutes.

[0073] Comparative Example 1

[0074] Regular milk with a protein content of 2.5% and a fat content of 2.8% was used. Without frothing, the milk was poured directly into the mold and baked. The oven temperature was set to 180°C for 20 minutes. After cooling, the milk was cut into 3 cm x 4 cm cubes. No lamination was performed.

[0075] Comparative Example 2

[0076] The other steps are the same as those in Example 1, except that the freezing and ripening process is not performed, and the lamination is directly packaged after completion.

[0077] Comparative Example 3

[0078] The other steps are the same as those in Example 1, except that the adhesive solution is not sprayed on each layer.

[0079] The products obtained from the above examples and comparative examples were compared and analyzed, and the results are shown in Table 1 below:

[0080] Table 1 Product performance comparison

[0081] index Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 Delicate taste excellent excellent good Difference middle middle Melts in your mouth excellent excellent good Difference middle middle Flavor layering excellent excellent excellent Difference middle Difference Sandwich distribution uniformity excellent excellent excellent good middle Difference Frozen ripening effect excellent excellent excellent good Difference Difference

[0082] The results in the table show that the products obtained in the examples of the present application have a more refined taste, a melt-in-your-mouth texture, a more layered flavor, and a more evenly distributed filling than the comparative examples. Comparative Example 1 lacks the milk frothing and lamination processes, resulting in a poorer taste and a single flavor. Comparative Example 2 lacks the freeze-ripening process, resulting in inferior taste and flavor to the examples. Comparative Example 3, due to the spraying of the adhesive solution, suffers from poor layering.

[0083] Test Example 2

[0084] Effect of a snack-like thousand-layer milk skin production method based on lamination technology on interlayer adhesion strength

[0085] The snack-like Thousand-Layer Milk Skin prepared in Examples 1-3 and Comparative Examples 1-3 was used as experimental materials. Two pieces of milk skin were taken from each group for bonding. A pressure of 5N was applied for 10 seconds and the skin was placed in a 25°C environment for 1 hour. The interlayer peeling strength was measured using a texture analyzer: the upper layer of milk skin was fixed, and the lower layer of milk skin was pulled down vertically at a speed of 5 mm / s. The maximum peeling force (N) was recorded. This was repeated 3 times for each group, and the average value was taken.

[0086] Result analysis: Figure 1 As shown, the maximum peeling force of Examples 1-3 is significantly higher than that of Comparative Example 3, among which the maximum peeling force of Example 1 is the highest.

[0087] Test Example 3

[0088] Effect of a snack-like thousand-layer milk skin production method based on lamination technology on its antibacterial effect

[0089] The snack-like Thousand Layer Milk Skin prepared in Example 1 and Comparative Examples 1-3 was used as the experimental material and stored in a 25°C / 60% humidity environment. 10 g of the samples were taken on 0 days, 7 days, 14 days, and 21 days, and 90 mL of sterile physiological saline was added for homogenization. After gradient dilution, 1 mL was spread on a nutrient agar plate and cultured at 37°C for 48 hours. The total number of colonies (CFU / g) was counted, and the antibacterial differences of the samples in each group were compared. The growth of the colonies on the 14th day of storage and the culture on the plate for 48 hours were recorded by taking photos. Figure 3shown.

[0090] Result analysis: Figure 2 As shown, the total colony count of Example 1 group was always maintained at a low level, while the total colony counts of Comparative Examples 1-3 groups were at a higher level.

[0091] Test Example 4

[0092] The impact of a snack-like thousand-layer milk skin production method based on a lamination process on the practicality of snack-like products

[0093] The snack-like Thousand Layer Milk Skin prepared in Examples 1-3 and Comparative Example 1 was used as experimental materials. The independently packaged samples were fixed on a vibrator with a frequency of 10 Hz and an amplitude of 5 mm. The transportation was simulated for 2 hours. After unpacking, the delamination was observed and the proportion of intact samples (%) was calculated.

[0094] Result analysis: Figure 4 As shown, after 2 hours of simulated transportation, the proportion of intact samples in Examples 1-3 groups was much higher than that in Comparative Example 1 group.

[0095] It should be noted that, in this document, relational terms such as first and second, etc., are used only to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any actual relationship or order between these entities or operations. Moreover, the terms "comprises," "comprising," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that includes a list of elements includes not only those elements but also other elements not explicitly listed, or elements inherent to such process, method, article, or apparatus.

[0096] While embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions, and variations may be made to these embodiments without departing from the principles and spirit of the invention, and that the scope of the invention is defined by the appended claims and their equivalents.

[0097] The present invention and its embodiments are described above. This description is not restrictive. The drawings show only one embodiment of the present invention, and the actual structure is not limited thereto. In short, if a person skilled in the art is inspired by this and, without departing from the purpose of the present invention, designs structures and embodiments similar to this technical solution without inventiveness, they shall fall within the scope of protection of the present invention.

Claims

1. A method for making a snack-like Thousand Layer Milk Skin based on a laminating process, characterized by: The following steps are involved: S10: selecting milk as a main raw material and performing preliminary filtration on the milk to remove impurities; Cut the dried fruits into granules or beat them into a paste; S20: heating the milk and frothing the milk using a low-speed stirrer, controlling the foam volume to expand to 1.5 times the original volume, forming a foam structure in a soft peak state; S30: Pour the whipped milk foam into a mold and use a fire-roasting process to create a porous interior and slightly charred surface. S40: Cool the baked milk skin for 24 hours and cut it; S50: Take multiple layers of milk leather and evenly spray a layer of adhesive solution on the surface of each layer of milk leather. S60: Embed dried fruits between the milk skins; S70: Place the laminated product in an environment of -18 degrees Celsius for 24 hours; S80: The frozen and cooked finished products are individually packaged, with a single package weight of 10 grams to 20 grams.

2. The method for making a snack-like Thousand Layer Milk Skin based on a lamination process according to claim 1, characterized in that: The dried fruits in S10 are cranberries and sea buckthorns, and the processing method is: chopping the cranberries into particles with a particle size of 2 mm to 5 mm, or beating the cranberries; cutting the sea buckthorns into pieces with a size of 3 mm × 3 mm × 3 mm, or beating the sea buckthorns into a paste.

3. The method for making a snack-like Thousand Layer Milk Skin based on a lamination process according to claim 2, characterized in that: The adhesive solution includes the following components in parts by weight: Enzymatically hydrolyzed milk protein peptides: 1-10 parts; Chitosan oligosaccharide: 0.5-5 parts; Glutamine transaminase: 0.01-0.5 parts; Water: 85-98.5 parts.

4. The method for making a snack-like Thousand Layer Milk Skin based on a lamination process according to claim 3, characterized in that: In step S50, the filling method of the sandwich material is to evenly distribute cranberry crumbs or pulp and sea buckthorn pieces or puree between every two pieces of milk skin, and the thickness of the sandwich is 0.2 cm to 0.4 cm.

5. The method for making a snack-like Thousand Layer Milk Skin based on a lamination process according to claim 4, characterized in that: The milk protein content in S10 is 2.9% to 3.5% and the fat content is 3.2% to 4.0%.

6. The method for making a snack-like Thousand Layer Milk Skin based on a lamination process according to claim 5, characterized in that: The milk heating temperature in S20 is 40 degrees Celsius to 50 degrees Celsius.

7. The method for making a snack-like Thousand Layer Milk Skin based on a lamination process according to claim 6, characterized in that: In S30, set the oven temperature to 160 degrees Celsius to 170 degrees Celsius and the continuous heating time to 30 minutes to 40 minutes.

8. The method for making a snack-like Thousand Layer Milk Skin based on a lamination process according to claim 7, characterized in that: The spraying amount of S50 is 10 to 30 grams per square meter of the milk skin surface.

9. A snack-like Thousand Layer Milk Skin prepared by the method according to any one of claims 1 to 8, characterized in that: The product consists of four layers of milk skin and three layers of dried fruit filling. The size of a single product is 3 cm × 4 cm and the weight is 10 to 20 grams.

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