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咸香花生脆蛋白棒

咸香花生脆蛋白棒
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营养成分表

每份 110 克

% 每日参考值基于 2000 千卡饮食

卡路里 410 kcal
21% DV
总脂肪 18.0g
28% DV
单不饱和脂肪7.3g
多不饱和脂肪2.5g
饱和脂肪8.0g
反式脂肪0.2g
总碳水化合物 34.0g
11% DV
膳食纤维6.0g
淀粉24.0g
糖4.0g
蛋白质 40.0g
80% DV
动物蛋白30.0g
植物蛋白10.0g

关于

图中可见两根 Barebells 蛋白棒：一根咸香花生口味，一根奶油脆口味。合计提供较高蛋白质，碳水和脂肪适中，作为零食棒组合含糖量相对较低。

食材

维生素和矿物质

维生素

营养素含量DV%半衰期
生物素8.0mcg27%
胆碱38.0mg7%
叶酸40.0mcg10%
烟酸3.6mg23%
泛酸1.4mg28%
维生素B20.5mg38%
维生素B10.2mg18%
维生素A90.0mcg10%
维生素B120.8mcg33%
维生素B60.3mg18%
维生素D1.2mcg6%
维生素E2.4mg16%
维生素K4.0mcg3%

矿物质

营养素含量DV%半衰期
钙320.0mg32%
铜220.0mcg24%
铁2.8mg16%
镁70.0mg17%
磷300.0mg43%
钾360.0mg8%
硒12.0mcg22%
钠420.0mg18%
锌2.2mg20%

咸花生脆粒蛋白棒

前言



这款蛋白棒以干净而集中的花生风味为基础，由可可加以提亮，并以克制的咸味边缘收束。其质地应呈现分层变化：坚实的巧克力外层、绵密的内部，以及清脆的收尾，并在咬下时利落地断开。成品风格精准、现代，且毫不掩饰其直接表达。

配方要点



  • 菜品类别： 蛋白棒

  • 菜系或来源： 当代糖果工艺

  • 餐次类型： 零食

  • 产量： 1 条

  • 每份大小： 110 g

  • 准备时间： 20 分钟

  • 烹饪时间： 10 分钟

  • 总时间： 30 分钟

  • 难度： 中等


    • 设备



  • 小号耐热碗

  • 小号平底锅

  • 硅胶刮刀

  • 电子秤

  • 1 个蛋白棒模具或 1 个已铺衬的小号长条模具，容量 110 g

  • 细筛


    • 配料



    花生蛋白基底


  • 18 g 乳蛋白

  • 12 g 水解胶原蛋白

  • 10 g 甜味剂

  • 10 g 花生，研磨细碎

  • 8 g 全脂奶粉

  • 6 g 大豆分离蛋白

  • 5 g 聚葡萄糖

  • 4 g 小麦粉

  • 2 g 盐

  • 3 g 天然香料

  • 4 g 乳化剂


    • 脆粒与巧克力主体


  • 8 g 可可脂

  • 8 g 棕榈仁油

  • 6 g 可可浆

  • 4 g 葵花籽油

  • 4 g 脆米


    • 做法



  • 1. 如有需要，在一个 110 g 的蛋白棒模具中铺入一条贴合的烘焙纸。放置在阴凉处备用，以便内馅能够均匀凝固。


  • 2. 在一个小碗中，混合乳蛋白、水解胶原蛋白、甜味剂、研磨花生、全脂奶粉、大豆分离蛋白、聚葡萄糖、小麦粉、盐、天然香料和乳化剂。用刮刀充分拌匀，直到粉类分布均匀且不再有浅色条纹。


  • 3. 在小号平底锅中以最低火力，将可可脂、棕榈仁油、可可浆和葵花籽油一同融化，约 2 到 3 分钟，并持续搅拌。混合物应变得顺滑、有光泽且完全呈流动状态，不应有可见固体。


  • 4. 将融化后的油脂混合物倒在干性配料上，立即用刮刀翻拌，直到形成浓稠且均一的糊状物。最后拌入脆米，以保持其完整，并让混合物保有明确的酥脆口感。


  • 5. 将混合物紧实地压入准备好的模具中，铺成均匀一层，并用刮刀背面消除空隙。表面应平整、紧密且无裂纹。


  • 6. 冷藏 15 到 20 分钟，直到蛋白棒触感坚实，并能完整利落地脱模。成品质地应能切开而不碎裂，同时入口仍能干净地断开。


    • 装盘与食用



    将蛋白棒脱模后整条上桌，或用温热的刀切开，以获得更利落的边缘。呈现时保持简洁，让巧克力表面完整、内部脆感得以保留。

    专业提示



  • 在加入油脂之前，干性混合物必须充分均匀；任何不均都会体现在最终口感中。

  • 让融化后的油脂保持刚好可流动即可，不要过热，这样蛋白棒凝固后才会形成干净、紧实的结构，而不是油腻的收口。

  • 充分压实至关重要：蛋白棒应能保持整体成形，但又不能被压到过于紧密而发硬。
    • 均衡饮食
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