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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 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1.2g
饱和脂肪4.0g
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

这款高蛋白花生风味蛋白棒脂肪适中、糖分相对较低，适合作为方便加餐或运动后的补充选择。

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1.2mg8%
泛酸0.5mg10%
维生素B20.2mg15%
维生素B10.1mg7%
维生素A40.0mcg4%
维生素B120.3mcg13%
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140.0mg14%
铜120.0mcg13%
铁1.2mg7%
镁45.0mg11%
磷160.0mg23%
钾180.0mg4%
硒4.0mcg7%
钠230.0mg10%
锌1.1mg10%

咸味花生蛋白棒

前言


这款蛋白棒强调干净的结构与克制的丰润感：柔韧的蛋白基底、收敛的花生风味，以及精准的咸味收尾。入口时应先有扎实的咬感，随后软化为紧密、细致的咀嚼质地。整体平衡经过刻意设计，不过分甜腻，且内部的酥脆口感必须保持清晰，而非变得易碎或粉感明显。

配方要点


  • 菜品类别： 蛋白棒

  • 菜系或来源： 当代斯堪的纳维亚风格糖果

  • 餐次类型： 零食

  • 产量： 1 条

  • 每份大小： 55 g

  • 准备时间： 15 分钟

  • 烹饪时间： 0 分钟

  • 总时间： 45 分钟

  • 难度： 中等


    • 设备


  • 电子秤

  • 小号耐热碗

  • 小奶锅

  • 硅胶刮刀

  • 55 g 棒模，或一个铺好衬里的小型长方形模具

  • 烘焙纸

  • 抹刀或平口刮板


    • 原料



    蛋白基底


  • 18 g 乳蛋白

  • 8 g 水解胶原蛋白

  • 6 g 聚葡萄糖

  • 4 g 甘油

  • 3 g 可可脂

  • 2 g 甜味剂

  • 1 g 香料


    • 花生与酥脆添加物


  • 7 g 花生，切碎

  • 4 g 大豆脆粒

  • 1 g 盐


    • 涂层与收尾


  • 1 g 棕榈仁油

  • 0 g 额外原料


    • 做法


  • 1. 用烘焙纸铺好模具，并留出足够的边缘，便于完整提起蛋白棒。将乳蛋白、水解胶原蛋白、聚葡萄糖和甜味剂放入小碗中，充分混合，使粉类完全均匀一致。


  • 2. 用极小火将可可脂与棕榈仁油一同融化，至刚刚变得流动且清澈即可，然后离火。加入甘油和香料，搅拌至完全融合。


  • 3. 将液体混合物倒入干性原料中，用刮刀翻拌并压拌，直到形成紧密、成团的糊状物。混合物应当光滑、柔韧并略带黏性，且没有任何干粉残留。


  • 4. 拌入切碎的花生、大豆脆粒和盐。只需混合至分布均匀即可；脆粒必须保持完整且清晰可辨。


  • 5. 将混合物牢牢压入准备好的模具中。分层压实，使用勺背或刮板消除空隙，并形成紧致、平整的表面。蛋白棒应能干净利落地保持形状，整体触感紧实。


  • 6. 冷藏 30 分钟，或直至完全定型并且触摸时坚实。小心脱模，如有需要可修整边缘，使外形精准且呈长方形。


    • 装盘与食用


    整条呈上，置于窄盘中央或铺有烘焙纸的托盘上。表面应保持平滑、克制，侧面能看到花生碎。于凉爽室温下食用，使质地能干净地化开，而不会变得蜡感明显。

    专业提示


  • 混合物必须用足够的力度压实；压力不足会导致蛋白棒松散易碎。

  • 可可脂和棕榈仁油只需融化即可，不要加热过头，否则成品质地会失去支撑感。

  • 盐味应表现为收尾，而不是尖锐的刺激感；在拌入添加物阶段务必将其均匀分布。
    • 无麸质均衡饮食
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