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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 7.0g
11% DV
单不饱和脂肪2.3g
多不饱和脂肪0.6g
饱和脂肪4.0g
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16.0g
混合/加工蛋白3.0g
植物蛋白1.0g

关于

这是一款包装即食的高蛋白零食棒，碳水和脂肪含量适中，通常采用低糖配方思路，并包裹牛奶巧克力，口感更有满足感。

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22.0mg4%
叶酸18.0mcg5%
烟酸0.9mg6%
泛酸0.5mg10%
维生素B20.2mg15%
维生素B10.1mg7%
维生素A40.0mcg4%
维生素B120.4mcg17%
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140.0mg14%
铜90.0mcg10%
铁1.2mg7%
镁28.0mg7%
磷150.0mg21%
钾160.0mg3%
硒6.0mcg11%
钠170.0mg7%
锌0.9mg8%

Barebells 奶香酥脆蛋白棒

前言


这款蛋白棒以对比感为核心：柔韧、绵密的内馅搭配酥脆、充气感的咬感，外层再包裹一层干净利落的牛奶巧克力外壳。其结构经过刻意设计，甜度控制得当，收口精致而不厚重。成品应呈现出紧凑糖果点心般的口感，同时兼具蛋白棒的克制与 petit four 的优雅。

配方要点


  • 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：45 分钟

  • 难度：中级


    • 设备


  • 电子秤

  • 耐热碗

  • 小号平底锅

  • 硅胶刮刀

  • 小号棒状模具或铺衬的长方形模具

  • 烘焙纸

  • 抹刀

  • 冰箱


    • 原料


    乳蛋白内馅


  • 14 g 乳蛋白混合物

  • 4 g 水解胶原蛋白

  • 6 g 甘油

  • 6 g 聚葡萄糖

  • 3 g 棕榈仁油，融化

  • 2 g 可可脂，融化

  • 1 g 天然香料


    • 酥脆夹料


  • 3 g 大豆脆粒


    • 巧克力涂层


  • 15 g 牛奶巧克力涂层，切碎

  • 1 g 可可脂，融化


    • 做法


  • 1. 在小号棒状模具中铺上烘焙纸，边缘留出足够的余量，以便凝固定型后能将蛋白棒完整提起。混合内馅前先将模具准备好。


  • 2. 在耐热碗中混合乳蛋白混合物、水解胶原蛋白、甘油、聚葡萄糖、棕榈仁油、可可脂和天然香料。用硅胶刮刀搅拌 2 至 3 分钟，直至混合物变得顺滑、紧实且水合均匀。混合物应能成团，不应显得干燥或有颗粒感。


  • 3. 将大豆脆粒拌入，用简短且受控的翻拌动作，刚好让其分布均匀且不压碎其结构。内馅应保持紧实并略带黏性。


  • 4. 将内馅牢牢压入准备好的模具中，用刮刀抹平表面。务必压实，这样蛋白棒切面和咬感都会更利落。冷藏 15 分钟，至触感变硬。


  • 5. 以温和加热方式将牛奶巧克力涂层与可可脂融化，并搅拌至完全流动且有光泽。涂层应顺滑并保持温热，而不是过热。


  • 6. 将冷藏后的蛋白棒脱模，放在烘焙纸上。均匀裹上巧克力涂层，并用抹刀刮去多余部分，形成一层薄而光洁的外壳。室温静置 5 分钟，再冷藏 10 分钟，直至涂层完全凝固并带有轻微酥脆感。


    • 摆盘与食用


    将蛋白棒整条放在素净的盘子上食用，或用温热且干燥的刀切成整齐的小段。最终成品应呈现酥脆的巧克力外层、绵密的内里，以及来自大豆脆粒的清晰质地对比。

    专业提示


    保持内馅紧实；填压松散会削弱咬感。巧克力层应薄到能够干净开裂，而不是掩盖内部结构。涂层一旦融化后应迅速操作，以保持表面光滑均匀。
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