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Barebells 花生蛋白棒

Barebells 花生蛋白棒
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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2.7g
多不饱和脂肪1.2g
饱和脂肪4.0g
反式脂肪0.1g
总碳水化合物 17.0g
6% DV
膳食纤维4.0g
淀粉11.0g
糖2.0g
蛋白质 20.0g
40% DV
动物蛋白16.0g
混合/加工蛋白2.0g
植物蛋白2.0g

关于

Barebells 花生蛋白棒为包装即食零食，蛋白质含量高，脂肪适中；与传统糖果棒相比，糖含量相对较低。主要配料包括乳蛋白、花生和胶原蛋白水解物。

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0.9mg6%
泛酸0.5mg10%
维生素B20.3mg19%
维生素B10.1mg7%
维生素A40.0mcg4%
维生素B120.4mcg17%
维生素B60.1mg5%
维生素D0.5mcg3%
维生素E0.8mg5%
维生素K2.0mcg2%

矿物质

营养素含量DV%半衰期
钙180.0mg18%
铜120.0mcg13%
铁1.2mg7%
镁35.0mg8%
磷140.0mg20%
钾170.0mg4%
硒6.0mcg11%
钠180.0mg8%
锌1.1mg10%

Barebells 花生蛋白棒

前言



这款棒的设计强调干净的对比：柔韧、甜润的蛋白内芯，鲜明的花生风味，以及克制的巧克力收尾。入口时应先有结实的咬感，随后在口中迅速软化，留下盐味、可可脂与烘烤花生之间的平衡。这里对精确度要求很高；质地取决于严谨的混合与可控的定型。

配方要点



  • 菜品类别：蛋白棒

  • 菜系或来源：受北欧风格启发的当代糖果制品

  • 餐次类型：零食

  • 产量：1 条

  • 每份大小：55 g

  • 准备时间：20 分钟

  • 烹调时间：5 分钟

  • 总时间：1 小时 25 分钟

  • 难度：中级


    • 设备



  • 电子秤

  • 小号耐热碗

  • 小奶锅

  • 硅胶刮刀

  • 55 g 棒模，或容量相近的小型长方形模具

  • 烘焙纸

  • 冰箱


    • 原料



    蛋白花生基底


  • 乳蛋白，18 g

  • 水解胶原蛋白，5 g

  • 聚葡萄糖，8 g

  • 甘油，6 g

  • 花生，8 g，切碎

  • 盐，0.3 g

  • 甜味剂，0.7 g

  • 香料，0.5 g


    • 涂层


  • 可可脂，5 g

  • 棕榈仁油，2 g

  • 大豆卵磷脂，0.2 g

  • 甜味剂，0.5 g

  • 盐，0.1 g

  • 香料，0.2 g


    • 做法



  • 1. 如有需要，在模具内铺上烘焙纸。将乳蛋白、水解胶原蛋白、聚葡萄糖、甜味剂和盐放入小碗中混合。充分拌匀，使粉类分布均匀，不留浅色条纹。


  • 2. 加入甘油和香料。用刮刀翻拌并压拌，直到混合物成为致密、成团的糊状。拌入切碎的花生，继续混合至颗粒均匀悬浮即可。最终质地应柔韧、顺滑并略带黏性，而不是湿软。


  • 3. 将混合物紧实地压入模具中，铺成均匀一层。以明确而稳定的压力压实，使棒体形成紧密、均一的结构。冷藏 20 分钟，至表面定型，并且能够完整脱模。


  • 4. 将可可脂、棕榈仁油、大豆卵磷脂、甜味剂、盐和香料放入小奶锅中。用极小火加热 2 至 3 分钟，并持续搅拌，直至刚好融化并具有流动性。涂层应呈光亮状态且完全均质，不应有可见固体。


  • 5. 将棒体脱模后放在烘焙纸上。把涂层淋在或抹在棒体表面，形成薄而均匀的一层。动作要快且平稳，以保持表面干净、完整、不间断。


  • 6. 冷藏 45 至 60 分钟，直至涂层完全凝固，且棒体触感坚实。成品质地应紧实，可切且带有轻微阻力，并且在室温下不会塌陷。


    • 摆盘与食用



    整条上桌，置于小盘中央，或整齐包裹后供用。涂层应平滑完整，从侧面可辨认出花生颗粒。最终呈现必须克制：一条紧实的棒，断口干净，咀嚼柔软，并带有甜咸平衡的收尾。

    专业备注



  • 基底必须用足够的压力压实；压得松散，第一口就会碎裂。

  • 涂层只需保持温热至可流动即可。过度加热会使表面失去光泽，并削弱凝固定型。

  • 花生要切得足够细，以便均匀分布，但也不要细到完全融入糊体中。
    • 无麸质无乳制品低碳水饮食均衡饮食
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