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咸味花生蛋白棒

咸味花生蛋白棒
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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 203 kcal
10% DV
总脂肪 8.0g
12% DV
单不饱和脂肪2.8g
多不饱和脂肪1.2g
饱和脂肪4.0g
总碳水化合物 16.0g
5% DV
膳食纤维3.5g
淀粉11.0g
糖1.5g
蛋白质 20.0g
40% DV
动物蛋白20.0g

关于

这是一款包装即食的高蛋白花生风味蛋白棒，碳水和脂肪含量适中。配方使用乳蛋白与胶原水解蛋白，搭配花生、花生酱和甜味剂，并主打不添加糖。

食材

维生素和矿物质

维生素

营养素含量DV%半衰期
生物素3.0mcg10%
胆碱22.0mg4%
叶酸18.0mcg5%
烟酸1.8mg11%
泛酸0.7mg14%
维生素B20.3mg19%
维生素B10.1mg7%
维生素A40.0mcg4%
维生素B120.4mcg17%
维生素B60.1mg6%
维生素D0.5mcg3%
维生素E1.2mg8%
维生素K2.0mcg2%

矿物质

营养素含量DV%半衰期
钙180.0mg18%
铜180.0mcg20%
铁1.2mg7%
镁45.0mg11%
磷160.0mg23%
钾170.0mg4%
硒6.0mcg11%
钠180.0mg8%
锌1.1mg10%

咸味花生蛋白棒

前言


这款蛋白棒强调干净利落、紧实扎实的口感：以坚果风味为主，轻微咸香，并通过精确控制使其成型。成品结构应结实但不脆裂，蛋白基底带来柔韧的咀嚼感，可可脂则赋予其利落精致的收尾。它是一款克制的糖果式点心，甜度精准，咸味刻意而分明。

配方要点


  • 菜品类别： 蛋白糖果棒

  • 菜系或来源： 当代斯堪的纳维亚风格启发

  • 餐次类型： 小食

  • 产量： 1 根

  • 每份重量： 55 g

  • 准备时间： 15 分钟

  • 烹饪时间： 5 分钟

  • 总时间： 20 分钟

  • 难度： 中等


    • 设备


  • 小号耐热搅拌碗

  • 小号平底锅

  • 硅胶刮刀

  • 电子秤

  • 55 g 棒状模具或铺好衬纸的小型长方形模具

  • 抹刀或直边刮板

  • 冰箱


    • 配料



    蛋白基底


  • 18 g 乳蛋白

  • 8 g 水解胶原蛋白

  • 7 g 聚葡萄糖

  • 3 g 甜味剂

  • 1 g 盐


    • 脂肪与黏结部分


  • 6 g 可可脂

  • 4 g 棕榈仁油

  • 4 g 甘油

  • 3 g 花生酱

  • 2 g 花生，切碎

  • 0.5 g 香精


    • 表面装饰


  • 1.5 g 花生，切碎


    • 做法


  • 1. 如有需要，在 55 g 棒状模具中铺入一条平整的烘焙纸。将乳蛋白、水解胶原蛋白、聚葡萄糖、甜味剂和盐放入小碗中混合。搅拌至粉类完全均匀、没有任何色带残留。


  • 2. 在小号平底锅中用最低火加热，将可可脂和棕榈仁油一同融化至刚好呈流动状态，约 2 分钟。离火后加入甘油、花生酱和香精，搅拌至有光泽且完全融合。


  • 3. 将温热的油脂混合物倒在干性配料上。用硅胶刮刀混合 1 至 2 分钟，通过按压与翻拌使其形成紧密、黏合的糊状物。拌入 2 g 切碎花生。混合物应当柔韧、略带黏性，且没有干粉团块。


  • 4. 将混合物转入准备好的模具中。从一端压到另一端，均匀而有力地压实，使棒体紧密成型且没有空隙。用刮刀边缘抹平表面。将剩余的 1.5 g 切碎花生撒在顶部，并轻轻按压使其附着。


  • 5. 冷藏 10 至 12 分钟，至蛋白棒凝固定型并足够结实、可以完整脱模即可。成品应边缘利落，切开时不碎裂，入口时呈现紧实而有嚼劲的阻力。


    • 摆盘与食用


    将蛋白棒脱模后整根置于素净的盘中食用，或略微斜切后整齐呈现。表面应保持平滑，花生装饰清晰可见，整体应体现糖果点心般的克制与规整，而非普通零食的随意感。

    专业提示


  • 油脂部分只需加热到足以流动；温度过高会使结构变松，并削弱成品表面的质感。

  • 混合物必须有力压实。压实不足会导致蛋白棒脆弱且组织不均。

  • 切碎花生应保持颗粒分明。过度搅拌会抹糊质地，并削弱最终的咬感。
    • 无麸质均衡饮食
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