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Barebells Creamy Crisp 蛋白棒

Barebells Creamy Crisp 蛋白棒
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营养成分表

每份 55 克

% 每日参考值基于 2000 千卡饮食

卡路里 200 kcal
10% DV
总脂肪 8.0g
12% DV
单不饱和脂肪2.6g
多不饱和脂肪0.8g
饱和脂肪4.5g
反式脂肪0.1g
总碳水化合物 16.0g
5% DV
膳食纤维3.0g
淀粉11.0g
糖2.0g
蛋白质 20.0g
40% DV
动物蛋白16.0g
混合/加工蛋白2.0g
植物蛋白2.0g

关于

Barebells Creamy Crisp 是一款高蛋白品牌零食棒，碳水和脂肪含量适中，相比常见糖果棒含糖更低，适合想补充蛋白质又想兼顾口感的人。

食材

维生素和矿物质

维生素

营养素含量DV%半衰期
生物素2.0mcg7%
胆碱22.0mg4%
叶酸18.0mcg5%
烟酸0.6mg4%
泛酸0.5mg10%
维生素B20.3mg23%
维生素B10.1mg7%
维生素A40.0mcg4%
维生素B120.5mcg21%
维生素B60.1mg5%
维生素D0.5mcg3%
维生素E0.8mg5%
维生素K2.0mcg2%

矿物质

营养素含量DV%半衰期
钙180.0mg18%
铜90.0mcg10%
铁1.5mg8%
镁35.0mg8%
磷160.0mg23%
钾170.0mg4%
硒6.0mcg11%
钠180.0mg8%
锌1.2mg11%

Barebells Creamy Crisp 蛋白棒

前言


这款蛋白棒追求的是利落的断口、柔软细腻的夹心，以及收束克制的可可尾韵。结构并不复杂，但平衡必须精准：乳蛋白提供主体，脆粒夹料带来对比，可可脂则赋予其坚实、光洁的定型效果。成品应呈现为一款结构完整的糖果点心，而不是厚重致密的蛋白块。

配方要点


  • 菜品类别： 蛋白棒

  • 菜系或来源： 当代北欧风格糖果点心

  • 餐次类型： 零食

  • 产量： 1 条

  • 每份规格： 55 g

  • 准备时间： 20 分钟

  • 烹饪时间： 5 分钟

  • 总时间： 1 小时 30 分钟

  • 难度： 中等


    • 设备


  • 电子秤

  • 小号耐热碗

  • 小奶锅

  • 硅胶刮刀

  • 棒状模具或小号长方形模具

  • 烘焙纸

  • 冰箱


    • 配料



    蛋白基底


  • 16 g 乳蛋白

  • 10 g 水解胶原蛋白

  • 6 g 甜味剂

  • 5 g 全脂奶粉

  • 2 g 盐

  • 2 g 香料

  • 4 g 甘油

  • 2 g 乳化剂


    • 脆粒与油脂相


  • 4 g 大豆脆粒

  • 2 g 葵花籽油

  • 2 g 可可脂

  • 2 g 可可浆


    • 做法


  • 1. 用烘焙纸铺好一个小号长方形模具。模具应能容纳约 55 g 的棒状混合物，并使其成型为整齐、均匀的长方块。


  • 2. 在耐热碗中混合乳蛋白、水解胶原蛋白、甜味剂、全脂奶粉、盐、香料和乳化剂。充分搅拌 1 分钟，直至粉类分布均匀、整体颜色一致。


  • 3. 加入甘油，用刮刀搅拌 1 分钟。混合物应开始聚合成光滑、可塑的糊状，不应有干粉残留。


  • 4. 在小奶锅中以小火将可可脂、可可浆和葵花籽油一同融化，约 2 至 3 分钟，轻轻搅拌至完全流动且有光泽。混合物一旦均匀即可离火；不要过度加热。


  • 5. 将融化后的油脂相倒入蛋白混合物中，用力搅拌 1 至 2 分钟，直至整体变得光滑、黏结、并略带黏性。最后拌入大豆脆粒，只需拌至分布均匀且仍保持完整。


  • 6. 将混合物压入准备好的模具中，铺成单层。用刮刀用力压实，使表面平整、边缘整洁。成型后的棒体应感觉紧实统一，脆粒均匀悬浮其中，而不是被压碎。


  • 7. 冷藏 1 小时，或直至蛋白棒完全定型并触感坚实。脱模时应能干净利落地取出，并保持笔直的边缘。


    • 装盘与食用


    将蛋白棒脱模后整条食用，或用锋利的刀切开，以获得整洁的横截面。成品表面应平滑紧实，可见脆粒夹料，并带有克制的可可光泽。

    专业提示


  • 油脂相只需保持流动状态；温度过高会削弱风味并影响定型。

  • 这款蛋白棒依赖压实成型。压得不够会导致质地松散、口感不均。

  • 大豆脆粒务必最后加入，并快速翻拌，以保留预期的酥脆口感。
    • 无麸质均衡饮食
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