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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 8.0g
12% DV
单不饱和脂肪2.9g
多不饱和脂肪0.5g
饱和脂肪4.5g
反式脂肪0.1g
总碳水化合物 18.0g
6% DV
膳食纤维2.0g
淀粉14.0g
糖2.0g
蛋白质 20.0g
40% DV
动物蛋白17.0g
植物蛋白3.0g

关于

这是一款高蛋白、热量适中的蛋白棒，主要含乳蛋白和胶原水解物，并加入糖醇与牛奶巧克力涂层，因此也提供一定量的碳水和脂肪。

食材

  • mjölkprotein
  • kollagenhydrolysat
  • fyllnadsmedel (polydextros)
  • sötningsmedel (maltitol)
  • mjölkchokladöverdrag
  • palmkärnolja
  • sojaproteincrisp
  • 甘油
  • kakaosmör
  • kakao
  • naturliga aromer
  • 盐

维生素和矿物质

维生素

营养素含量DV%半衰期
生物素1.5mcg5%
胆碱18.0mg3%
叶酸8.0mcg2%
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K2.0mcg2%

矿物质

营养素含量DV%半衰期
钙140.0mg14%
铜90.0mcg10%
铁1.2mg7%
镁28.0mg7%
磷120.0mg17%
钾170.0mg4%
硒4.0mcg7%
钠180.0mg8%
锌0.8mg7%

Barebells Creamy Crisp 蛋白棒

前言


这款棒的构成建立在纯粹的结构之上：柔软、富含蛋白质的内芯带有清晰的牛奶巧克力风味，搭配赋予其个性的酥脆元素。甜味由可可和盐加以平衡，而脂肪相则带来结实但不过硬的咬感。成品应当在口感上均匀、精致且准确。

配方要点


  • 类型： 蛋白棒

  • 菜系/来源： 现代糖果工艺

  • 餐次： 加餐

  • 产量： 1 根

  • 每份大小： 55 g

  • 准备时间： 15 分钟

  • 烹饪时间： 10 分钟

  • 总时间： 25 分钟

  • 难度： 中等


    • 设备


  • 小号耐热碗

  • 小奶锅

  • 硅胶刮刀

  • 电子秤

  • 蛋白棒模具或小号长方形模具，容量约 55 g

  • 烘焙纸


    • 原料


    蛋白基底


  • 18 g 乳蛋白

  • 8 g 水解胶原蛋白

  • 6 g 聚葡萄糖

  • 5 g 麦芽糖醇

  • 2 g 甘油

  • 1 g 天然香料

  • 0.5 g 盐


    • 酥脆层


  • 4 g 大豆蛋白脆粒


    • 外层包衣


  • 7 g 牛奶巧克力涂层

  • 2 g 棕榈仁油

  • 1 g 可可脂

  • 1 g 可可粉


    • 做法


  • 1. 在一个小模具中铺好烘焙纸。将所有原料精确称量，并按各组件分别放置。


  • 2. 将乳蛋白、水解胶原蛋白、聚葡萄糖、麦芽糖醇、甘油、天然香料和盐放入碗中混合。用刮刀将其搅拌 2–3 分钟，直到质地均匀、紧实且成团。状态应当可塑形，但不粘手。


  • 3. 拌入大豆蛋白脆粒，并只需非常短暂地混合，约 15 秒，使脆粒分布均匀而不被压碎。


  • 4. 将混合物紧实地压入模具中，做成一根约 55 g 的均匀蛋白棒。尤其要压实四角，使表面平整紧密。冷却 10 分钟，直到摸起来结实且有弹性。


  • 5. 用小火将牛奶巧克力涂层、棕榈仁油和可可脂轻柔融化，搅拌至完全顺滑，约 40–45 °C。加入可可粉搅匀，直到包衣光亮均匀。其状态应当具有流动性，但温度不能高到会软化内芯。


  • 6. 将蛋白棒从模具中取出，均匀裹上巧克力混合物。让多余部分稍微滴落，使表层薄而干净。将蛋白棒放在纸上，静置 5–7 分钟，直到外层凝固且触摸时干爽。


    • 摆盘与食用


    整根上桌，光滑的巧克力面朝上；只有在需要分切时才做干净利落的切口。入口时应先感受到外壳清晰的阻力，随后是柔软、绵密的内芯，以及中间细微的酥脆感。

    专业提示


  • 基底必须足够紧实，才能承托脆粒；如果过于松软，蛋白棒会失去结构。

  • 巧克力包衣应当薄且均匀，绝不能过厚，以保留干净利落的咬感。

  • 冷却至关重要：时间过短会导致变形，时间过长则会让蛋白棒变得不必要地坚硬。
    • 无麸质均衡饮食
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