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Barebells Creamy Crisp 蛋白棒

Barebells Creamy Crisp 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 8.0g
12% DV
单不饱和脂肪3.1g
多不饱和脂肪0.6g
饱和脂肪4.2g
反式脂肪0.1g
总碳水化合物 18.0g
6% DV
膳食纤维3.0g
淀粉13.0g
糖2.0g
蛋白质 20.0g
40% DV
动物蛋白20.0g

关于

这款高蛋白零食棒每份热量205卡路里，糖分相对较低，配方含牛奶蛋白、胶原水解物、甜味剂和牛奶巧克力涂层，口感浓郁酥脆，适合作为日常加餐。

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18.0mg3%
叶酸12.0mcg3%
烟酸0.7mg4%
泛酸0.4mg8%
维生素B20.3mg19%
维生素B10.1mg7%
维生素A40.0mcg4%
维生素B120.5mcg21%
维生素B60.1mg5%
维生素D0.3mcg2%
维生素E0.6mg4%
维生素K2.0mcg2%

矿物质

营养素含量DV%半衰期
钙180.0mg18%
铜90.0mcg10%
铁1.2mg7%
镁28.0mg7%
磷140.0mg20%
钾160.0mg3%
硒6.0mcg11%
钠170.0mg7%
锌1.1mg10%

Barebells Creamy Crisp 蛋白棒

前言


这款棒的设计建立在干净利落的对比之上：柔韧的蛋白内芯、脆薄的酥脆口感，以及一层凝固后带有清脆断裂感的牛奶巧克力外壳。甜度克制，盐味刻意点明，收尾保持绵密顺滑而不腻口。成品应当像一款精致糖果，质地精准，风味平衡且余韵得当。

配方要点


  • 菜品类别： 蛋白糖果棒

  • 菜系或来源： 现代斯堪的纳维亚风格启发

  • 餐次类型： 零食

  • 产量： 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： 高级


    • 设备


  • 电子秤

  • 小号耐热碗

  • 小奶锅

  • 刮刀

  • 棒状模具或窄长方形模具

  • 烘焙纸

  • 晾架


    • 原料


    蛋白内芯


  • 20 g 牛奶蛋白

  • 10 g 水解胶原蛋白

  • 10 g 甜味剂（麦芽糖醇/三氯蔗糖混合）

  • 4 g 甘油

  • 2 g 棕榈仁油，轻微融化

  • 1 g 天然香料

  • 0.5 g 盐

  • 3 g 大豆脆粒


    • 涂层


  • 4 g 牛奶巧克力涂层

  • 0.5 g 可可脂


    • 做法


  • 1. 如有需要，在窄条形模具内铺上烘焙纸。模具应能容纳一根成品重 55 g、外形紧实且均匀的棒。


  • 2. 在一个小碗中，混合牛奶蛋白、水解胶原蛋白、甜味剂、甘油、棕榈仁油、天然香料和盐。用刮刀搅拌 2 到 3 分钟，直到形成浓稠、顺滑的糊状物。混合物应具有可塑性，略带光泽，且没有干粉团。


  • 3. 最后拌入大豆脆粒，只需翻拌至分布均匀即可，约 20 秒。混合物应能保持成团，同时不压碎脆粒。


  • 4. 将混合物牢固压入准备好的模具中，压实成紧致的棒状。用刮刀抹平表面，冷藏 10 分钟，直到表面变硬、棒体可以干净地取出操作。


  • 5. 以温和加热方式融化牛奶巧克力涂层和可可脂，边加热边搅拌，直到流动顺畅且完全均匀。涂层应温热、有光泽，并且稀薄到可以形成一层干净利落的包覆。


  • 6. 将冷藏后的棒脱模，放在铺有烘焙纸的托盘上。用巧克力混合物均匀包裹，翻动一次以覆盖所有侧面。让多余涂层短暂滴落，使外壳保持轻薄且利落。


  • 7. 在室温下静置 5 到 8 分钟，或直到涂层触感坚实，并能呈现干净的脆裂感。成品棒应保持紧实，内部绵密，脆粒结构完整。


    • 装盘与食用


    将整根棒放在小号素色盘子或一张烘焙纸方片上食用。外壳应光滑无裂，呈现干净的长方形轮廓，并带有克制的巧克力收尾。

    专业提示


  • 内芯必须压实；压力不足会导致成品松散易碎。

  • 保持大豆脆粒完整；它们应体现为清晰的脆点，而不是粉末。

  • 涂层应足够薄，以保留这款棒细腻的咬感，而不掩盖内部质地。
    • 无麸质均衡饮食
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