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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2.9g
多不饱和脂肪0.8g
饱和脂肪4.2g
反式脂肪0.1g
总碳水化合物 17.0g
6% DV
膳食纤维2.0g
淀粉13.0g
糖2.0g
蛋白质 20.0g
40% DV
动物蛋白16.0g
植物蛋白4.0g

关于

这是一款包装即食的高蛋白零食棒，热量适中、糖分相对较低，蛋白质来源结合乳制品与大豆成分，适合需要方便补充蛋白的人。

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28.0mg5%
叶酸18.0mcg5%
烟酸1.1mg7%
泛酸0.5mg10%
维生素B20.2mg17%
维生素B10.1mg7%
维生素A20.0mcg2%
维生素B120.4mcg17%
维生素B60.1mg5%
维生素D0.3mcg2%
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1.8mg10%
镁35.0mg8%
磷150.0mg21%
钾170.0mg4%
硒6.0mcg11%
钠160.0mg7%
锌1.2mg11%

Barebells Creamy Crisp 蛋白棒

前言


这款蛋白棒以对比感为核心：柔韧、细腻的奶油质地，搭配酥脆内芯，并以干净利落的巧克力收尾。其结构经过刻意设计，甜度受到克制，蛋白基底保持顺滑而非粉感。它被设计成一款完整而讲究的糖果点心，而不是妥协之作。

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： 55 g

  • 准备时间： 20 分钟

  • 烹饪时间： 10 分钟

  • 总时间： 30 分钟

  • 难度： 中级


    • 设备


  • 小号搅拌碗

  • 耐热碗

  • 小号平底锅

  • 硅胶刮刀

  • 细筛

  • 电子秤

  • 55 g 棒模，或一个铺好衬里的小型长方形模具

  • 烘焙纸

  • 冰箱


    • 原料



    蛋白基底


  • 12 g 乳蛋白

  • 6 g 水解胶原蛋白

  • 5 g 大豆分离蛋白

  • 4 g 乳清蛋白浓缩物

  • 4 g 聚葡萄糖

  • 2 g 甜味剂

  • 2 g 甘油

  • 1 g 盐

  • 2 g 天然香料


    • 酥脆夹心


  • 3 g 脆米

  • 2 g 小麦粉

  • 2 g 葵花籽油


    • 巧克力涂层


  • 3 g 棕榈仁油

  • 4 g 可可脂

  • 2 g 可可浆

  • 1 g 乳化剂卵磷脂


    • 做法



  • 1. 用烘焙纸铺好一个小型长方形模具或棒模，备用。模具应能容纳一条成品重 55 g、外形整齐紧凑的蛋白棒。


  • 2. 在一个小碗中，混合乳蛋白、水解胶原蛋白、大豆分离蛋白、乳清蛋白浓缩物、聚葡萄糖、甜味剂和盐。过筛或充分搅拌 1 分钟，直到混合物均匀且没有可见结块。


  • 3. 将甘油和天然香料加入干性混合物中。用刮刀翻拌 1 至 2 分钟，直到混合物开始结合，并变得顺滑、紧实且略带光泽。


  • 4. 在另一个碗中，混合脆米、小麦粉和葵花籽油。轻轻搅拌，直到谷粒表面均匀裹上一层薄油，混合物能够聚拢但不会变湿。将这份酥脆混合物拌入蛋白基底中，只需拌到分布均匀即可，同时保留其酥脆结构。


  • 5. 将蛋白棒混合物牢牢压入准备好的模具中。分层压实，使表面平整、内部紧密且没有空气孔。冷藏 10 分钟，直到蛋白棒足够结实，能够完整脱模。


  • 6. 将耐热碗架在微微沸腾的热水上，融化棕榈仁油、可可脂、可可浆和乳化剂卵磷脂，并搅拌至完全顺滑、流动性良好。涂层应呈现光泽且完全均一，不应有可可浆颗粒可见。


  • 7. 将冷藏后的蛋白棒脱模，放在铺有烘焙纸的托盘上。将巧克力涂层淋上或舀在蛋白棒表面，形成薄而均匀的一层；如有需要可翻面，使顶部和侧面都被覆盖。涂层应凝固成干净、缎面般的表面，并形成一层薄而酥脆的外壳。


  • 8. 冷藏 5 至 8 分钟，直到涂层刚好凝固，且蛋白棒中心摸起来结实。待外层触感干爽、内部咬下时呈现紧密而细腻的奶油口感时即可食用。


    • 摆盘与食用


    将蛋白棒置于窄盘中央，或放在铺有烘焙纸的小托板上。保持呈现方式简洁、克制且精准，让有光泽的涂层和利落的外形清晰展现。略微冷藏后食用，可获得最鲜明的口感对比。

    专业提示


  • 蛋白混合物只需处理到能够结合即可；过度搅拌会使质地变紧，并削弱成品表面的光泽。

  • 脆米应在最后一刻拌入，以保留其断裂般的酥脆感。

  • 涂层必须保持流动性，但不能过热；温度过高会使外壳过薄，并削弱凝固定型效果。
    • 均衡饮食
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