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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0.9g
饱和脂肪4.2g
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14.0g
混合/加工蛋白4.0g
植物蛋白2.0g

关于

这款咸味花生蛋白棒主打花生风味，每份含20克蛋白质，脂肪适中、糖分相对较低，适合作为方便携带的蛋白质补充零食。

食材

维生素和矿物质

维生素

营养素含量DV%半衰期
生物素4.0mcg13%
胆碱22.0mg4%
叶酸18.0mcg5%
烟酸1.8mg11%
泛酸0.7mg14%
维生素B20.2mg15%
维生素B10.1mg7%
维生素A40.0mcg4%
维生素B120.4mcg17%
维生素B60.1mg7%
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120.0mcg13%
铁1.2mg7%
镁45.0mg11%
磷150.0mg21%
钾170.0mg4%
硒6.0mcg11%
钠180.0mg8%
锌1.1mg10%

咸味花生蛋白棒

前言


这款蛋白棒追求的是纯净而集中的风味：烘烤花生的深厚香气、紧实的乳蛋白主体，以及经过克制的咸味点缀，起到提鲜而非喧宾夺主的作用。质地应当致密却不生硬，内部带有清脆感，收口干净利落，不甜腻。它是一款结构完整的糖果式点心，首先应被感知为一根棒状甜点，其次才是蛋白配方。

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点心

  • 餐次类型： 零食

  • 产量： 1 根

  • 每份重量： 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

  • 小号搅拌碗

  • 耐热碗

  • 硅胶刮刀

  • 55 g 棒模或小号长方形模具

  • 小奶锅

  • 冰箱


    • 原料



    基底


  • 乳蛋白：16 g

  • 水解胶原蛋白：5 g

  • 聚葡萄糖：8 g

  • 甘油：4 g

  • 全脂奶粉：4 g

  • 盐：0.4 g

  • 香精：0.6 g


    • 花生与脆粒


  • 花生，切碎并轻微烘烤：8 g

  • 大豆脆粒：3 g


    • 脂肪与包裹层


  • 可可脂：3 g

  • 棕榈仁油：3 g

  • 甜味剂：0.5 g


    • 做法


  • 1. 如有需要，在 55 g 棒模内铺一条窄窄的烘焙纸，便于完整脱模。将乳蛋白、水解胶原蛋白、聚葡萄糖、全脂奶粉、盐和香精放入小碗中混合。充分搅拌 30 秒，直到粉类分布均匀，不再有浅色条纹。


  • 2. 将耐热碗架在微微沸腾的热水上，放入可可脂和棕榈仁油，一同融化 2 至 3 分钟，期间搅拌至完全融化、液体清亮。离火后，加入甘油和甜味剂，搅拌至混合物顺滑且有光泽。


  • 3. 将干性混合物分两次加入融化的油脂中，每次加入后都用力搅拌。搅拌至形成致密的糊状物后，拌入碎花生和大豆脆粒。最终混合物应当具有整体性，略微发黏，按压时能够成团。


  • 4. 将混合物紧实地压入准备好的模具中，铺成均匀的一层。用刮刀压实，直到表面平整、边缘紧密。冷藏 30 分钟，或直到蛋白棒完全定型，且能完整脱模而不变形。


    • 装盘与食用


    将蛋白棒脱模后整根放在窄盘上呈现，或直接包裹保存。表面应保持整洁紧实，花生碎能透过整体结构清晰可见。冷藏后食用，或在凉爽室温下食用，口感最干净，质地层次也最分明。

    专业提示


  • 这款蛋白棒依赖充分压实；压力不足会导致切面松散易碎。

  • 干性原料与油脂混合前，融化的油脂只需保持流动状态，不要过热。

  • 略微冷藏即可；长时间冷藏会让质地变钝，并削弱花生香气。
    • 无麸质均衡饮食
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