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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3.2g
多不饱和脂肪1.2g
饱和脂肪3.5g
反式脂肪0.1g
总碳水化合物 17.0g
6% DV
膳食纤维3.0g
淀粉12.0g
糖2.0g
蛋白质 20.0g
40% DV
动物蛋白13.0g
混合/加工蛋白4.0g
植物蛋白3.0g

关于

这是一款高蛋白品牌零食棒，主打花生风味。每份含20克蛋白质，脂肪适中；因采用无添加糖配方，糖含量相对较低，适合作为日常加餐或运动后补充。

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B20.3mg19%
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220.0mg10%
锌1.4mg13%

咸味花生蛋白棒

前言



这款棒的设计讲求风味的清晰度与质地的克制：致密的乳蛋白核心、干净利落的花生主线，以及收敛的咸味尾韵。结构扎实却不失柔和，丰润感足以令人满足，甜度则恰到好处而不过分张扬。这是一款现代糖点，但其制作精度带有法式甜点店般的严谨。

配方要点



  • 菜品类别： 蛋白糖点

  • 菜系或起源： 当代风格

  • 餐次类型： 零食

  • 产量： 1 条

  • 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： 中级


    • 设备



  • 小号耐热碗

  • 小号平底锅

  • 硅胶刮刀

  • 电子秤

  • 55 g 棒模，或一个容量相当的小型内衬模具

  • 冰箱


    • 原料



    蛋白基底


  • 18 g 乳蛋白

  • 6 g 水解胶原蛋白

  • 8 g 聚葡萄糖

  • 4 g 甜味剂

  • 2 g 盐


    • 脂肪与黏结部分


  • 6 g 可可脂

  • 4 g 棕榈仁油

  • 3 g 甘油

  • 2 g 乳化剂


    • 花生成分


  • 2 g 花生酱

  • 0.5 g 花生，切碎


    • 做法



  • 1. 将模具放在稳固的托盘上。把乳蛋白、水解胶原蛋白、聚葡萄糖、甜味剂和盐放入小碗中混合。充分搅拌，直到混合物完全均匀、看不到任何明显条纹。


  • 2. 将可可脂和棕榈仁油放入小号平底锅中，用极小火加热。仅加热至完全融化且澄清即可，约 2 到 3 分钟。离火后加入甘油和乳化剂，搅拌至顺滑且完全融合。


  • 3. 将融化的脂肪混合物分两次加入干性原料中，每次加入后都用硅胶刮刀搅拌。混合物应变得浓稠、紧实，并带有轻微光泽。拌入花生酱和碎花生，只需混合至分布均匀即可。


  • 4. 将混合物以一层连续的状态紧紧压入模具中，用刮刀背面压实，确保内部没有空隙。表面应平整且紧绷。


  • 5. 冷藏 10 到 12 分钟，至刚好定型并能完整脱模。蛋白棒触感应结实，内部致密且可切，表面不应有黏性。


    • 装盘与食用



    将蛋白棒脱模后整条上桌，置于朴素的盘中央，或以精准利落的方式包裹后供用。成品表面应干净、哑光，花生碎仅作为低调的风味提示隐约可见。

    专业提示



  • 在加入脂肪前，干性混合物必须完全均质；任何不均匀都会体现在最终口感中。

  • 脂肪必须温和融化。温度过高会削弱质地，并使收尾表现变得平淡。

  • 在模具中压实是关键：这正是蛋白棒获得干净断面与紧实咀嚼感的原因。
    • 无麸质均衡饮食
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