A ready-to-eat crumbly cream cheese product and a method for making the same

Abstract

The application discloses a kind of instant crisp butter cheese products and its preparation method, belong to food processing technical field.The method includes: the mixture of cream, skim milk powder and water is made into base emulsion;After high shear emulsification, foam system is formed by mechanical whipping at 85-95 DEG C;Foam system is laid in shallow dish and heated for 2-3 hours, so that protein crosslinking forms three-dimensional network skeleton and Maillard reaction occurs on the surface layer to form soft milk skin with rich flavor enrichment;After cooling and aging for 6-10 hours, the milk skin is removed;Low-temperature air drying is carried out at 30-50 DEG C until the moisture content is less than 8%, forming a crisp texture.The application controls the fat / protein ratio at 0.4-0.6 and the bubble diameter at 0.05-0.8 mm, so that the product forms a honeycomb porous structure and a crisp fracture texture, has light and crisp and rich natural milk flavor, and does not require cold chain, is ready-to-eat, and has pure ingredients.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, specifically relating to a ready-to-eat crispy cream cheese product and its preparation method. Background Technology

[0002] Cream cheese, a fermented, fresh, soft cheese, is renowned for its rich milky aroma and smooth, delicate texture, making it a key ingredient in baked goods such as cheesecakes and frozen cheesecakes. With the shift in domestic dairy consumption from "drinking milk" to "eating milk," the trend of cheese as a snack has become an important direction for industry development. However, current cream cheese products on the market have significant limitations in terms of consumption patterns, taste experience, and application scenarios.

[0003] Most existing cream cheese products have a paste-like texture and a moisture content as high as 50%-60%, requiring cold chain transportation and refrigeration (2-6℃). Their shelf life is usually only a few weeks to a few months. This form determines that they are mainly used for home baking or catering processing. Consumers need to open the jar, spread or stir them before they can be eaten, which does not allow for ready-to-eat consumption and limits the product's consumption in room temperature scenarios such as outdoors, travel, and the office.

[0004] In terms of texture, traditional cream cheese is characterized by its soft, delicate, and melt-in-your-mouth quality, which is its advantage as a spread or baking ingredient, but also its limitation as a snack product. Chinese consumers have a natural preference for a "crispy" texture, but achieving a crisp texture with cream cheese is extremely difficult. The main reason is that cream cheese is rich in milk fat and water, and direct dehydration easily leads to fat precipitation and excessive protein denaturation, resulting in a product that is either as hard as a rock or greasy and sticky, making it difficult to form the ideal lightweight and crisp texture.

[0005] While some processed cheese snacks (such as cheese sticks and cheese chips) exist on the market, most are processed products with added emulsified salts, stabilizers, and starch fillers. Their cheese content is typically less than 50%, significantly reducing their nutritional value. Some so-called "cheese-flavored snacks" are primarily made with cornstarch and vegetable oil, with only a small amount of cheese powder added. Essentially, they are puffed foods rather than genuine cheese products, failing to meet consumers' demand for healthy snacks that are high in protein, high in calcium, and have clean labels.

[0006] While there have been attempts at industrial-scale production of milk skin in the prior art, for example, Chinese invention patent application CN101664072A discloses a milk skin and its production method. This method involves adding syrup, sodium caseinate, and β-cyclodextrin to raw milk, followed by high-shear emulsification and encapsulation. After concentration and pre-freezing at -25°C, the milk skin is freeze-dried (sublimation drying + desorption drying) to obtain a product with a moisture content of less than 6%, achieving industrial-scale production and room-temperature storage. However, this technology relies on freeze-drying equipment, resulting in high energy consumption and cost. While the texture formed through emulsification and freeze-drying is crisp, it lacks a lightweight, honeycomb-like porous structure, resulting in a hard and crisp texture rather than a light and crisp one. Furthermore, the formula includes excipients such as syrup, sodium caseinate, and β-cyclodextrin, making the ingredient list insufficiently concise. It also lacks the flavor enrichment and layering extraction processes involved in the Maillard reaction, leading to deficiencies in the product's natural milk aroma and flavor complexity.

[0007] Furthermore, as a traditional folk dairy product, although traditional milk skin forms a film on its surface after heating and becomes somewhat brittle after drying, its production relies entirely on experiential manual operations: the milk is naturally heated to form a film on the surface protein, without precise formula control, physical foaming process, or layering and precise dehydration processes. As a result, the product has uneven thickness, uncontrollable flavor, and unstable texture, making it impossible to achieve industrialized and standardized production, let alone meet the quality requirements of being both light and crispy with a rich milky aroma.

[0008] In summary, existing cream cheese and cheese skin products face three major technical challenges: the contradiction between soft and crispy textures, the contradiction between cold chain dependence and ready-to-eat demand, and the contradiction between high nutritional value and the proliferation of additives. There is an urgent need to develop a new type of cheese product that can retain the natural milky aroma of cream cheese, achieve crispy ready-to-eat texture, and meet the trend of clean labeling. Summary of the Invention

[0009] The purpose of this invention is to provide a ready-to-eat crispy cream cheese product and its preparation method, so as to overcome the technical defects of existing traditional cheese products that cannot have both crispy texture and rich natural milky aroma, as well as the technical defects of existing crispy cheese products that are complicated in process, rely on additives, or have a hard texture and insufficient milky aroma.

[0010] To achieve the above objectives, the present invention provides a method for preparing ready-to-eat crispy cream cheese products, characterized by comprising the following steps: Mix light cream, skim milk powder, and water to make a base emulsion; After the base material emulsion is emulsified under high shear, it is mechanically stirred and aerated under heating conditions to uniformly disperse air in the emulsion and form a foam system. The foam system is spread out in a shallow dish and heated to cause the proteins to denature and crosslink to form a three-dimensional network framework. At the same time, the Maillard reaction occurs on the surface of the material to form a soft milk skin with rich flavor. After the soft milk skin has cooled and matured, it is peeled off. The removed milk skin is air-dried at low temperature to reduce the moisture content to below 8%, forming a brittle texture.

[0011] Preferably, the base emulsion contains 6% to 10% protein, 3% to 5% fat, and 10% to 15% lactose, with a fat to protein mass ratio of 0.4 to 0.6.

[0012] Preferably, the base emulsion contains 8% protein, 4% fat, and 12.17% lactose, with a fat-to-protein mass ratio of 0.5.

[0013] Preferably, the foam system contains uniformly dispersed bubbles with a diameter of 0.05-0.8 mm, which act as negative templates during subsequent heating and drying processes to form a honeycomb porous structure.

[0014] Preferably, the mechanical agitation and aeration are carried out at 80-98°C, with a stirring speed of 50-300 rpm and a time of 10-15 minutes.

[0015] Preferably, the static heating time is 1.5-4 hours, so that the Maillard reaction can fully occur on the surface of the material and a soft milk skin with a brownish-yellow color can be formed.

[0016] Preferably, the cooling and maturation time is 4-12 hours, allowing the milk skin structure to stabilize before peeling.

[0017] Preferably, the temperature for the low-temperature air drying and dehydration is 25-55℃.

[0018] Preferably, the brittle structure fractures via brittle fracture, where the product rapidly breaks along the protein network backbone after entering the inlet.

[0019] The present invention also provides a ready-to-eat crispy cream cheese product, characterized in that it is prepared by the above-mentioned method, the product has a moisture content of less than 8%, a fat content to protein content ratio of 0.5, and has a honeycomb porous structure and a brittle fracture texture.

[0020] Preferably, the ingredients of the product consist only of light cream, skim milk powder and water, without the addition of emulsifying salts, stabilizers, filler starch and preservatives.

[0021] Compared with the prior art, the present invention has the following beneficial effects: (1) By precisely controlling the mass ratio of fat to protein in the base emulsion to 0.5, the present invention enables the protein to form a continuous rigid network skeleton in subsequent processing, while the fat is dispersed in the network in the form of tiny particles to regulate brittleness, thus avoiding the greasy feeling caused by excessive fat or the structural collapse caused by insufficient protein, laying the formula foundation for a light and crisp texture.

[0022] (2) This invention constructs a uniform and delicate foam system inside the base emulsion by mechanically agitating and aerating it before heating, with the bubble diameter controlled at 0.1-0.5 mm. These bubbles act as negative templates during subsequent heating, curing, and drying processes, causing the dried product to form a honeycomb porous structure, significantly reducing the apparent density and achieving a textural upgrade from "hard and brittle" to "light and crisp," without the need to add any leavening agents or crisping agents throughout the process.

[0023] (3) The present invention uses a shallow pan static heating process to allow the material to undergo a full Maillard reaction on the surface in a static state, forming a flavor-rich brownish-yellow soft milk skin. By peeling off the layers, the most flavorful part is made into crispy chips, giving the product the unique caramelized flavor and rich milk aroma of traditional baked milk skin, thus solving the contradiction between flavor and texture in industrial production.

[0024] (4) By controlling the final moisture content of the product to below 8%, the material enters the glassy state, the molecular motion is "frozen", and at the same time, lactose is kept in the amorphous glassy state and fills the gaps in the protein network, which enhances the brittle fracture characteristics. The product does not require cold chain transportation and refrigeration, and can be stored at room temperature for 6-12 months, which greatly expands the consumption scenarios and reduces the circulation costs.

[0025] (5) The ingredients of the product of this invention include only light cream, skim milk powder and water, without adding emulsifying salt, stabilizers, filler starch and preservatives. The ingredient list is simple and transparent, fully meeting the requirements of clean labeling. It is also rich in protein and calcium, making it a truly healthy high-protein snack. Attached Figure Description

[0026] Figure 1 This is a flowchart illustrating the preparation process of ready-to-eat crispy cream cheese products in this embodiment of the invention. Detailed Implementation

[0027] To make the objectives, technical solutions, and advantages of this invention clearer, the invention will be further described in detail below with reference to the accompanying drawings. Obviously, the described embodiments are merely some embodiments of this invention, and not all embodiments. All other embodiments obtained by those skilled in the art based on the embodiments of this invention without creative effort are within the scope of protection of this invention.

[0028] like Figure 1 As shown, this embodiment provides a method for preparing a ready-to-eat crispy cream cheese product, specifically including the following steps: Step 1: Raw material compounding By weight, light cream, skim milk powder, and reverse osmosis (RO) water are mixed to prepare a base emulsion. In this embodiment, the base emulsion has a protein content of 8%, a fat content of 4%, and a lactose content of 12.17%, with the fat-to-protein mass ratio precisely controlled at 0.5. The technical significance of this formulation design is that when the fat / protein ratio is controlled at around 0.5, the adhesiveness and chewiness of the dairy product are significantly reduced, providing a textural basis for a crisp texture. The 8% protein content ensures the formation of a continuous rigid network framework during subsequent processing; the 4% fat content disperses the fat in the form of tiny particles within the protein network, regulating crispness and preventing excessive hardness, while also avoiding the greasiness and fat exudation risk caused by excessive fat.

[0029] Step 2: Mechanical inflation The base emulsion is placed in a high-shear mixing device and sheared and emulsified at a speed of 3000-10000 rpm for 3-5 minutes to ensure full hydration of the raw materials. The emulsion is then transferred to an aeration and whipping device, where the stirring speed is set to 100-200 rpm and the temperature is raised to 85-95°C and maintained for 10-15 minutes. During this process, a large amount of air is introduced into the emulsion through high-speed agitation by the stirring paddle, forming a uniformly distributed and dense foam system. In this embodiment, bubbles with a diameter of 0.1-0.5 mm are uniformly dispersed within the foam system. These bubbles act as "negative templates" during subsequent heating and drying, forming a honeycomb porous structure after drying. This significantly reduces the apparent density of the product, allowing it to maintain structural rigidity while exhibiting a lightweight texture and increased brittleness. Meanwhile, heating at 85-95℃ triggers thermal denaturation of whey proteins (β-lactoglobulin, α-lactalbumin), exposing hydrophobic groups and thiol groups. Through disulfide bond exchange, they bind to casein micelles and begin to form a continuous three-dimensional gel network, laying the foundation for the subsequent construction of a rigid framework.

[0030] Step 3: Shallow pan incubation followed by heating and Maillard reaction After whipping and aerating in step two, the foamy material is quickly transferred to a shallow square baking pan, spreading it into a thin, even layer. It is then placed in a baking apparatus and heated at a specific temperature for 2-3 hours. During this static heating process, the moisture on the surface and bottom layers gradually evaporates, and protein molecules align at the gas-liquid interface, forming a dense film structure. Simultaneously, the proteins and milk fat enriched on the surface undergo a full Maillard reaction, producing the characteristic caramelized flavor of traditional baked milk skin, and the color gradually changes to brownish-yellow, forming a flavor-rich, soft milk skin. The technical significance of this shallow, static heating method lies in the fact that the material is heated in a static state, with the surface in direct contact with the heating environment, resulting in the most complete Maillard reaction; while the internal bubble network gradually solidifies and sets during slow heating, preserving the integrity of the honeycomb structure. If dynamic stirring heating is used, the bubbles are prone to breakage and escape, making it impossible to form a stable, lightweight framework.

[0031] Step 4: Layering and Cooling / Curing After heating in step three, allow the material to cool naturally to room temperature and let it mature for 6-10 hours. During maturation, the protein network inside the milk skin further stabilizes, and residual moisture redistributes, making the milk skin structure more uniform from the surface inwards, preventing breakage due to uneven internal and external stress when peeling. After the material has completely cooled, carefully peel off the soft, brownish-yellow milk skin that has formed on the surface. The significance of this layered peeling technique is that the surface layer of the milk skin has undergone the most complete Maillard reaction and has the most concentrated flavor; peeling it separately to make crispy flakes allows for a highly concentrated flavor in the product. At the same time, the peeling action itself performs preliminary thickness screening of the milk skin, ensuring the uniformity of the finished product.

[0032] Step 5: Secondary drying and molding The peeled milk skin is placed in a dry environment and air-dried at 30-50℃. The significance of low-temperature air drying lies in the fact that controlling the temperature at 30-50℃ avoids excessive protein denaturation, fat oxidation, and excessive Maillard reaction (which produces bitterness) caused by high temperatures. Simultaneously, it allows moisture to escape slowly and evenly, preventing surface cracking or deformation caused by excessively rapid drying. As the moisture content gradually decreases to below 8%, the material enters a glassy state, and molecular motion is "frozen." At this point, the material undergoes brittle fracture under external force. Meanwhile, lactose, under conditions of less than 8% moisture, remains in an amorphous glassy state, filling the gaps in the protein network, like fine aggregate in concrete, enhancing overall rigidity. This allows the product to break quickly under stress, exhibiting a distinct crispness. The final product has a honeycomb-like porous structure and a brittle fracture texture. Upon tasting, it quickly crumbles along the protein network framework, releasing a rich milky aroma, without any greasiness or powdery feel.

[0033] Comparative experiment To verify the impact of key parameters in the technical solution of this invention on the texture of the final product, the following sets of comparative experiments were conducted while keeping other process conditions consistent.

[0034] Group 1: The Influence of Fat / Protein Ratio Comparative Example 1A: By weight, light cream, skim milk powder, and water were mixed to make the protein content of the base emulsion 12% and the fat content 3.6% (fat / protein ratio 0.3). The remaining process parameters were the same as in Example 1. The resulting product was too hard, easily crumbled into powder, and had a severe powdery texture in the mouth, lacking a crisp texture.

[0035] Example 1 (Optimal): The base emulsion contains 8% protein and 4% fat (fat / protein ratio 0.5). The resulting product exhibits clear brittle fracture, a light and crisp texture, and a rich milky aroma.

[0036] Comparative Example 1B: By mass, the protein content in the base emulsion was 5% and the fat content was 4% (fat / protein ratio 0.8), with the remaining process parameters the same as in Example 1. The resulting product was oily and sticky, without obvious brittle fracture, and lacked a crisp texture.

[0037] Conclusion: When the fat / protein ratio is below 0.4, the protein network is too strong, resulting in products that are too hard and prone to powdering; when it is above 0.6, the fat continuous phase dominates, resulting in products that are greasy and not crisp. This invention controls the fat / protein ratio at 0.4~0.6, which is the key boundary for achieving a lightweight and crispy texture.

[0038] Group 2: The Influence of Moisture Content Comparative Example 2A: The peeled milk skin was dried to a final moisture content of 10%, with the remaining process parameters the same as in Example 1. The resulting product was rubbery, tough, and difficult to bite.

[0039] Example 1 (Optimal): The final moisture content is 7.5%. The resulting product exhibits clear brittle fracture and is crisp upon entry into the mouth.

[0040] Comparative Example 2B: The peeled milk skin was excessively dried until the final moisture content was 5%, while the remaining process parameters were the same as in Example 1. The resulting product was as hard as a stone, excessively brittle, easily broken into hard lumps, and exhibited an overly brittle fracture state.

[0041] Conclusion: When the moisture content is above 8%, the system is in a rubbery state, and the molecular chain segments can still move, exhibiting ductile fracture; below 8%, it enters a glassy state, exhibiting brittle fracture; however, below 5%, it becomes too brittle and loses its lightweight feel. This invention controls the moisture content below 8% (preferably 5%~8%) to achieve ideal brittle fracture.

[0042] Group 3: The Influence of Inflation Process Comparative Example 3A: After high-shear emulsification, the base emulsion was directly subjected to shallow-pan static heating and subsequent drying without mechanical agitation or aeration. All other process parameters were the same as in Example 1. The resulting product was dense, hard, non-porous, and had a crisp, hard texture without any lightweight feel.

[0043] Example 1 (Optimal): After high-shear emulsification, the base emulsion is mechanically agitated at 100-200 rpm for 10-15 minutes at 85-95℃ to form a foam system with bubble diameters of 0.1-0.5 mm. The resulting product has a honeycomb porous structure, low density, and a light and crisp texture.

[0044] Comparative Example 3B: After high-shear emulsification, the base emulsion was controlled to form bubbles with a diameter greater than 2 mm during the aeration process, while the remaining process parameters were the same as in Example 1. The resulting product exhibited bubble rupture, structural collapse, uneven thickness, and localized excessive hardness and collapse during heating.

[0045] Conclusion: Products dried directly without aeration are dense and hard, lacking a honeycomb structure, and have a hard and brittle texture rather than a light and crisp texture. Excessively large air bubbles (>2mm) result in unstable foam, causing them to merge or escape during heating, leading to structural collapse. This invention controls the bubble diameter to 0.05~0.8mm (preferably 0.1~0.5mm), forming a stable honeycomb-like porous structure, which is the core structural basis for achieving a light and crisp texture.

[0046] Formulation range validation To further determine the acceptable range of each component in the base emulsion, the following verifications were conducted while maintaining the fat / protein ratio and process parameters essentially the same as in Example 1: Example 2: Protein content is 6%, fat content is 3% (fat / protein ratio 0.5). The resulting product is barely acceptable; the network structure is weak, air bubbles collapse easily, the product is too soft, it absorbs moisture quickly, it lacks crispness, and is rather crumbly.

[0047] Example 3: Protein content is 10%, fat content is 5% (fat / protein ratio 0.5). The resulting product is in an off-center state, with an overly dense network, hard and crunchy in the mouth, lacking a "light" feel, and is hard and crunchy rather than light and crisp.

[0048] Example 4: The lactose content was 10%, and the rest was the same as in Example 1. The resulting product was feasible, with slightly reduced crispness, but overall acceptable, and had a crisp texture that was somewhat soft.

[0049] Example 5: The lactose content was 15%, and the rest was the same as in Example 1. The resulting product was feasible, still crisp, but with a significantly increased sweetness, a crisp texture, and a sweeter taste.

[0050] As can be seen from the above steps, the preparation method in this embodiment is not simply drying and dehydrating light cream and skim milk powder. Instead, it targets the characteristics of the cream cheese system—high milk fat, high protein, and high moisture—and, through formula reconstruction and process synergy, forms a crisping system with a clear textural logic and flavor control pathway. Specifically: 1) Formula reconstruction is the thermodynamic basis of this crisping system. Traditional cream cheese has a high fat content (usually >30%) and a moisture content as high as 50%-60%. Direct dehydration inevitably leads to fat precipitation and excessive protein denaturation, resulting in a hard and greasy product. This invention controls the fat content to 4% and gradually removes the moisture to below 8% through the process. At the same time, the fat / protein ratio is precisely controlled at 0.5, so that the system transforms from a "plastic fat continuous phase" to a "rigid protein continuous phase" during the dehydration process, providing the formula prerequisite for the formation of crispness.

[0051] 2) The foam system and three-dimensional network framework form the structural framework of this brittleness system. Mechanical aeration introduces uniform air bubbles of 0.1-0.5 mm into the emulsion. These bubbles not only reduce the apparent density of the subsequent product, but more importantly, during heating at 85-95℃, the bubble interfaces act as nucleation sites for protein thermal cross-linking, promoting disulfide bond bonding between whey protein and casein, forming a rigid three-dimensional network around the bubbles. After drying, the bubble positions transform into honeycomb-like pores, and the protein network becomes the framework for brittle fracture, determining the product's "fragile" mechanical properties.

[0052] 3) The flavor-rich, soft milk skin is the core flavor of this crisping system. Shallow pan heating allows the surface of the material to undergo a full Maillard reaction within 2-3 hours. Proteins and lactose at high temperatures generate volatile flavor compounds such as pyrazines and furans, forming a brownish-yellow, richly caramelized milk skin layer. Separating this flavor layer through layering results in a final crisp with a flavor concentration far exceeding that of the whole dried product, achieving a high degree of flavor enrichment.

[0053] 4) The glass transition and brittle solidification are the final shaping mechanisms of this brittle system. When the moisture content drops below 8%, the protein network and amorphous lactose enter the glassy state together, the molecular chain segment movement is frozen, and the material changes from a viscoelastic state to a brittle solid state. Low-temperature air drying at 30-50℃ ensures that this transition process is gentle and uniform, avoiding structural collapse or flavor deterioration caused by high temperatures, and ultimately forming a stable brittle texture.

[0054] As described above, the formulation parameters, process nodes, and state characteristics of this invention do not exist in isolation. Instead, based on the physicochemical properties of the cream cheese system, they are coupled and mutually supportive across four dimensions: formulation design, structural construction, flavor enrichment, and dehydration and setting. Together, they constitute a solution for ready-to-eat cream cheese products that require no leavening agents, no cold chain storage, and possess both a light and crisp texture and a rich, natural milky aroma. The absence of any node or parameter characteristic will lead to significant defects in the product's texture, flavor, or stability.

[0055] The above description is merely a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, and improvements made within the spirit and principles of the present invention should be included within the scope of protection of the present invention. The above description is merely a preferred embodiment of the present invention and is not intended to limit the present invention in any way. Although the present invention has been disclosed above with reference to preferred embodiments, it is not intended to limit the present invention. Any person skilled in the art can make some modifications or alterations to the above-disclosed technical content to create equivalent embodiments without departing from the scope of the present invention. Any simple modifications, equivalent changes, and alterations made to the above embodiments based on the technical essence of the present invention without departing from the scope of the present invention still fall within the scope of the present invention.

Claims

1. A method for preparing a ready-to-eat crispy cream cheese product, characterized in that, Includes the following steps: Mix light cream, skim milk powder, and water to make a base emulsion; After the base material emulsion is emulsified under high shear, it is mechanically stirred and aerated under heating conditions to uniformly disperse air in the emulsion and form a foam system. The foam system is spread out in a shallow dish and heated to cause the proteins to denature and crosslink to form a three-dimensional network framework. At the same time, the Maillard reaction occurs on the surface of the material to form a soft milk skin with rich flavor. After the soft milk skin has cooled and matured, it is peeled off. The removed milk skin is air-dried at low temperature to reduce the moisture content to below 8%, forming a brittle texture.

2. The method for preparing the ready-to-eat crispy cream cheese product according to claim 1, characterized in that, The base emulsion contains 6% to 10% protein, 3% to 5% fat, and 10% to 15% lactose, with a fat to protein mass ratio of 0.4 to 0.

6.

3. The method for preparing the ready-to-eat crispy cream cheese product according to claim 2, characterized in that, The base emulsion contains 8% protein, 4% fat, and 12.17% lactose, with a fat-to-protein mass ratio of 0.

5.

4. The method for preparing the ready-to-eat crispy cream cheese product according to claim 1, characterized in that, The foam system contains uniformly dispersed bubbles with a diameter of 0.05-0.8 mm. These bubbles act as negative templates during subsequent heating and drying processes, forming a honeycomb porous structure.

5. The method for preparing the ready-to-eat crispy cream cheese product according to claim 1, characterized in that, The mechanical agitation and aeration are carried out at 80-98℃, with a stirring speed of 50-300 rpm and a time of 10-15 minutes.

6. The method for preparing the ready-to-eat crispy cream cheese product according to claim 1, characterized in that, The static heating time is 1.5-4 hours, which allows the Maillard reaction to fully occur on the surface of the material and forms a soft milk skin with a brownish-yellow color.

7. The method for preparing the ready-to-eat crispy cream cheese product according to claim 1, characterized in that, The cooling and maturation time is 4-12 hours, allowing the milk skin structure to stabilize before peeling.

8. The method for preparing the ready-to-eat crispy cream cheese product according to claim 1, characterized in that, The temperature for low-temperature air drying and dehydration is 25-55℃.

9. A ready-to-eat crispy cream cheese product, characterized in that, The product is prepared by any one of claims 1 to 8, and has a moisture content of less than 8%, a honeycomb porous structure, and a brittle fracture texture.

10. The ready-to-eat crispy cream cheese product according to claim 9, characterized in that, The ingredients of the product consist only of light cream, skim milk powder and water, without the addition of emulsifying salts, stabilizers, filler starches and preservatives.

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