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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2.8g
多不饱和脂肪0.6g
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17.0g
植物蛋白3.0g

关于

这是一款包装即食的高蛋白零食棒，碳水和脂肪含量适中；与常见糖果棒相比，添加糖相对较低。

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18.0mg3%
叶酸12.0mcg3%
烟酸0.7mg4%
泛酸0.4mg8%
维生素B20.3mg19%
维生素B10.1mg7%
维生素A40.0mcg4%
维生素B120.4mcg17%
维生素B60.1mg5%
维生素D0.5mcg3%
维生素E0.6mg4%
维生素K2.0mcg2%

矿物质

营养素含量DV%半衰期
钙180.0mg18%
铜90.0mcg10%
铁1.2mg7%
镁28.0mg7%
磷140.0mg20%
钾170.0mg4%
硒5.0mcg9%
钠170.0mg7%
锌1.1mg10%

Barebells Creamy Crisp 蛋白棒

前言


这款蛋白棒强调干净的甜感、柔润的巧克力外壳，以及紧实、奶油般顺滑并带有酥脆收尾的内芯。成品应当像一款精致糖果般可口，同时在结构与平衡上明显以蛋白质为核心。最终质地必须紧凑、细腻，并在咬下时略有让步感。

配方要点


  • 菜品类别： 蛋白棒

  • 菜系或起源： 当代斯堪的纳维亚风格灵感糖果

  • 餐次类型： 加餐

  • 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： 25 分钟

  • 难度： 中等


    • 设备


  • 小号搅拌碗

  • 细打蛋器

  • 小号平底锅

  • 硅胶刮刀

  • 55 g 棒状模具或小号长方形模具

  • 烘焙纸

  • 电子秤

  • 抹刀或台面刮板


    • 原料



    蛋白内馅


  • 13 g 乳蛋白

  • 6 g 水解胶原蛋白

  • 5 g 甜味剂

  • 3 g 全脂奶粉

  • 2 g 大豆蛋白

  • 2 g 异麦芽低聚糖

  • 1 g 盐

  • 2 g 水


    • 酥脆层与黏结基底


  • 4 g 大麦麦芽提取物

  • 3 g 棕榈仁油

  • 2 g 可可脂

  • 4 g 可可浆

  • 3 g 乳化剂

  • 5 g 香料


    • 巧克力涂层


  • 2 g 可可脂

  • 2 g 可可浆

  • 1 g 甜味剂


    • 做法


  • 1. 用烘焙纸铺好模具，边缘留出少许外翻，便于完整脱模。备用。模具必须保持干燥且冷却。

  • 2. 在小碗中混合乳蛋白、水解胶原蛋白、甜味剂、全脂奶粉、大豆蛋白、异麦芽低聚糖和盐。搅打至粉类分布均匀，不再有颜色较浅的条纹。

  • 3. 加入水，用刮刀搅拌 1 至 2 分钟，直到形成浓稠、成团的糊状物。混合物应当顺滑、紧实并略带黏性，但不能发湿。

  • 4. 在小号平底锅中以极小火混合大麦麦芽提取物、棕榈仁油、可可脂、可可浆、乳化剂和香料。持续搅拌 2 至 3 分钟，直至完全融化并呈现光泽，且看不到颗粒或油水分离。一旦混合物达到流动状态，立即离火。

  • 5. 将融化后的混合物分两次拌入蛋白糊中。稳定而有控制地翻拌，直到内馅颜色均匀且富有弹性。按压时应能保持形状，并能干净地从碗壁脱离。

  • 6. 将内馅牢固压入准备好的模具中。用刮刀压实，使表面平整、四角紧密。冷藏 10 分钟，直到蛋白棒定型到可以完整脱模。

  • 7. 制作涂层时，以极小火将可可脂、可可浆和甜味剂一同融化，边加热边搅拌至顺滑且具有流动性。涂层应足够薄，能够均匀铺展成整洁的一层。

  • 8. 将冷藏后的蛋白棒脱模，放在烘焙纸上。用融化的巧克力混合物均匀包裹蛋白棒，并用小抹刀抹平表面。室温静置 5 至 8 分钟，直到涂层转为哑光且触感结实。


    • 摆盘与食用


    将蛋白棒整条放在窄盘或铺有烘焙纸的托盘上，接缝面朝下。成品外观应整洁、有光泽且紧凑，第一口应有清脆断裂感，内部则呈现奶油般顺滑并带酥脆口感。

    专业提示


  • 内馅必须用力压实；压得不够会导致切面松散易碎。

  • 让融化的组分保持刚好可流动即可。过高温度会削弱风味，并破坏结构。

  • 最终成品应感觉紧实但不沉重，咬感受控，巧克力收尾干净利落。
    • 均衡饮食
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