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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 205 kcal
10% DV
总脂肪 9.0g
14% DV
单不饱和脂肪3.5g
多不饱和脂肪1.2g
饱和脂肪4.2g
反式脂肪0.1g
总碳水化合物 17.0g
6% DV
膳食纤维3.0g
淀粉11.9g
糖2.1g
蛋白质 20.0g
40% DV
动物蛋白16.0g
植物蛋白4.0g

关于

Barebells 咸味花生蛋白棒，主打高蛋白，每份含20克蛋白质。脂肪含量适中，糖分相较一般糖果棒更低，带有花生酱的咸甜风味，适合作为日常加餐或运动后零食。

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28.0mg5%
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A35.0mcg4%
维生素B120.4mcg17%
维生素B60.1mg7%
维生素D0.2mcg1%
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1.4mg13%

咸味花生蛋白棒

前言


这款蛋白棒追求的是纯净而集中的风味：烘烤花生的深厚香气、柔和的咸味，以及一种致密、绵润且能保持形状而不发脆的基底结构。甜度受到克制，余味绵长，而蛋白质结构赋予了这款棒其标志性的咀嚼感。这是一款讲究精确的糖果式点心，目标是呈现出完整协调的风味，而不只是单纯的甜。

配方要点


  • 菜品类别： 蛋白棒

  • 菜系或起源： 当代北欧风格启发的糖果点心

  • 餐次类型： 零食

  • 成品量： 1 根

  • 每份规格： 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


  • 小号平底锅

  • 耐热碗

  • 硅胶刮刀

  • 电子秤

  • 小号棒状模具或铺好内衬的长方形模具，容量约 55 g

  • 烘焙纸


    • 配料


  • 14 g 乳蛋白

  • 8 g 花生，切碎

  • 5 g 水解胶原蛋白

  • 6 g 甜味剂

  • 4 g 可可脂

  • 4 g 全脂奶粉

  • 3 g 保湿剂

  • 3 g 大豆蛋白

  • 2 g 葵花籽油

  • 5 g 花生酱

  • 1 g 盐


    • 做法


  • 1. 如有需要，在模具内铺上烘焙纸，并将其放在平整的托盘上。混合物开始制作前，模具必须保持干燥并准备就绪。

  • 2. 在耐热碗中混合乳蛋白、水解胶原蛋白、甜味剂、全脂奶粉、大豆蛋白和盐。用刮刀搅拌，直到粉类分布均匀且不再有浅色条纹。

  • 3. 在小号平底锅中用极小火加热，将可可脂与葵花籽油、花生酱一同融化，持续搅拌 2 到 3 分钟，直到混合物顺滑、有光泽且完全液化。不要让其焦煳。

  • 4. 将保湿剂加入温热的油脂混合物中，搅拌至完全融合。此时混合物应呈现均一状态，并略微变稠。

  • 5. 将温热的液体混合物倒入干性配料中。用刮刀翻拌并按压 1 到 2 分钟，直到形成致密、黏结的糊状物。加入切碎的花生，拌匀至分布均匀即可。

  • 6. 将混合物转入准备好的模具中。用力且均匀地压入各个角落，排除空气空隙，并将蛋白棒压实成紧密的块状。用刮刀抹平表面。

  • 7. 冷藏 10 分钟，或直到蛋白棒触感结实并能完整脱模。成品应当致密、柔韧，切开时边缘整齐，而不是碎裂。


    • 摆盘与食用


    将蛋白棒脱模后整根放在窄盘或铺有烘焙纸的板上呈现。以微凉的室温食用，口感最为平衡：边缘结实，中心柔软，花生香气先行展开，尾韵则以干净利落的咸味收束。

    专业提示


  • 混合物必须充分压实；压力不足会导致蛋白棒结构脆弱。

  • 油脂部分要保持足够温热以便黏结，但绝不能热到掩盖花生本味。

  • 短时间冷藏可保留咀嚼感；冷藏过度会使质地变硬。
    • 无麸质均衡饮食
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