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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 200 kcal
10% DV
总脂肪 7.5g
12% DV
单不饱和脂肪2.7g
多不饱和脂肪0.9g
饱和脂肪3.8g
反式脂肪0.1g
总碳水化合物 17.0g
6% DV
膳食纤维3.0g
淀粉12.2g
糖1.8g
蛋白质 20.0g
40% DV
动物蛋白16.0g
混合/加工蛋白3.0g
植物蛋白1.0g

关于

这款高蛋白零食棒每份提供20克蛋白质，碳水和脂肪含量适中；相较一般糖果棒，添加糖水平较低。口感结合奶香可可风味与大豆脆粒，适合作为日常加餐选择。

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0.4mg3%
泛酸0.3mg6%
维生素B20.2mg15%
维生素B10.1mg4%
维生素A40.0mcg4%
维生素B120.3mcg13%
维生素B60.1mg3%
维生素D0.3mcg2%
维生素E0.6mg4%
维生素K1.0mcg1%

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150.0mg21%
钾140.0mg3%
硒6.0mcg11%
钠170.0mg7%
锌1.1mg10%

Barebells 奶油酥脆蛋白棒

前言


这款棒的精妙在于对比：柔润的牛奶巧克力外壳、奶油般顺滑的蛋白内芯，以及带来轻盈咬感的酥脆夹心。甜度控制得当，质地层次分明，收口干净而不甜腻。它是一款以法式甜点店条形点心的严谨手法塑造出的现代糖果。

配方要点


  • 菜品类别： 蛋白糖果棒

  • 菜系或起源： 当代北欧风格启发

  • 餐次类型： 零食 / 甜味棒

  • 成品量： 1 条

  • 每份大小： 55 g

  • 准备时间： 20 分钟

  • 烹调时间： 10 分钟

  • 总时间： 30 分钟

  • 难度： 中等


    • 设备


  • 小号搅拌碗

  • 耐热碗

  • 小号平底锅

  • 硅胶刮刀

  • 电子秤

  • 棒状模具或小型长方形模具

  • 烘焙纸

  • 抹刀或小号调温抹刀


    • 原料



    巧克力涂层


  • 14 g 可可脂

  • 10 g 可可浆

  • 8 g 全脂奶粉

  • 4 g 聚葡萄糖

  • 2 g 异麦芽低聚糖

  • 1 g 甜味剂

  • 0.5 g 盐

  • 0.5 g 乳化剂


    • 奶油蛋白内馅


  • 9 g 乳蛋白

  • 5 g 水解胶原蛋白

  • 4 g 聚葡萄糖

  • 4 g 异麦芽低聚糖

  • 3 g 可可脂

  • 2 g 全脂奶粉

  • 1 g 葵花籽油

  • 1 g 甘油

  • 0.5 g 天然香料

  • 0.5 g 甜味剂

  • 0.5 g 盐

  • 0.5 g 乳化剂


    • 酥脆中心


  • 8 g 大豆脆粒


    • 做法


  • 1. 如有需要，在模具内铺上烘焙纸，并将其放在水平的托盘上。开始前精确称量所有原料；这款棒依赖精确的配比平衡。

  • 2. 制作巧克力涂层：将可可脂、可可浆、全脂奶粉、聚葡萄糖、异麦芽低聚糖、甜味剂、盐和乳化剂放入耐热碗中。将碗置于一锅微微沸腾的热水上方，轻柔加热融化，并不断搅拌至顺滑且完全混合，约 6 至 8 分钟。混合物应呈流动状态、有光泽，且没有颗粒感。

  • 3. 将足量融化的巧克力混合物倒入模具中，使底部和四周裹上一层薄而均匀的涂层。用抹刀将涂层向模具壁上推匀。冷藏 3 至 4 分钟，至其刚好凝固到能够承托内馅。

  • 4. 制作内馅：在小碗中混合乳蛋白、水解胶原蛋白、聚葡萄糖、异麦芽低聚糖、可可脂、全脂奶粉、葵花籽油、甘油、天然香料、甜味剂、盐和乳化剂。用刮刀用力拌匀，直至混合物变得顺滑、紧实且具有黏合性，约 2 分钟。最后拌入大豆脆粒，以保持其颗粒分明且完整。

  • 5. 将内馅舀入已凝固的外壳中，并均匀压实，注意不要弄裂涂层。中心部分应紧密、平整，且填充时不留空隙。

  • 6. 用剩余的巧克力混合物覆盖内馅，将整条棒完全封住。用刮刀将表面刮平整理干净，使顶部平整、边缘利落。

  • 7. 将模具冷藏 10 至 12 分钟，直至棒体完全凝固并能干净脱模。完成后的棒应手感结实，外层涂层有清脆断裂感，内部则柔软且带有轻盈空气感。


    • 装盘与食用


    将棒脱模后，置于素色盘中央或铺有烘焙纸的托板上。于偏凉的室温下食用，以保持外层酥脆，并让内馅在咬下时呈现干净利落的口感。

    专业提示


  • 巧克力涂层要保持薄；过重会削弱口感层次，并掩盖酥脆中心。

  • 加入脆粒前，内馅必须已经具有良好的黏合性；若过于松散，棒体会失去清晰的结构。

  • 只冷藏至凝固即可。过度冷藏会使脂肪相变硬，压制奶油般的质地。
    • 无麸质均衡饮食
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