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Barebells 花生巧克力蛋白棒

Barebells 花生巧克力蛋白棒
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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 210 kcal
11% DV
总脂肪 9.0g
14% DV
单不饱和脂肪3.4g
多不饱和脂肪1.5g
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14.0g
混合/加工蛋白4.0g
植物蛋白2.0g

关于

这是一款裹有巧克力的花生蛋白棒，蛋白质含量高，碳水和脂肪适中。根据可见包装与该品牌同类产品的常见营养数据推测，应该是 Barebells 的蛋白棒。

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1.5mg9%
泛酸0.6mg12%
维生素B20.2mg15%
维生素B10.1mg7%
维生素A40.0mcg4%
维生素B120.4mcg17%
维生素B60.1mg6%
维生素D0.5mcg3%
维生素E1.2mg8%
维生素K3.0mcg3%

矿物质

营养素含量DV%半衰期
钙140.0mg14%
铜180.0mcg20%
铁1.2mg7%
镁45.0mg11%
磷160.0mg23%
钾180.0mg4%
硒6.0mcg11%
钠170.0mg7%
锌1.1mg10%

Barebells 花生巧克力蛋白棒

前言



这款蛋白棒以干净利落的结构为核心：内部柔嫩且富含蛋白质，花生风味克制，外层是薄薄一层巧克力外壳，凝固后带来清脆收口。整体平衡必须保持克制，甜度不过分，口感落在耐嚼与扎实之间。它追求的是精确，而非堆砌。

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点心

  • 餐次类型：加餐

  • 产量：1 条

  • 每份大小：55 g

  • 准备时间：15 分钟

  • 烹饪时间：5 分钟

  • 总时间：1 小时 20 分钟

  • 难度：中等


    • 设备



  • 小号搅拌碗

  • 耐热碗

  • 小号平底锅

  • 55 g 棒状模具，或容量相近的小型长方形模具

  • 抹刀

  • 电子秤

  • 冰箱


    • 原料



    棒体中心


  • 18 g 乳蛋白

  • 7 g 水解胶原蛋白

  • 8 g 花生，切碎

  • 4 g 聚葡萄糖

  • 4 g 甜味剂麦芽糖醇

  • 2 g 保湿剂甘油

  • 1 g 盐


    • 巧克力涂层


  • 6 g 牛奶巧克力涂层

  • 3 g 可可脂

  • 2 g 棕榈仁油


    • 做法



  • 1. 将乳蛋白、水解胶原蛋白、切碎的花生、聚葡萄糖、甜味剂麦芽糖醇和盐放入小碗中。充分混合，直到所有干性原料分布均匀，花生也均匀散布在混合物中。


  • 2. 加入保湿剂甘油，先用勺子拌合，再用干净的双手揉拌 2 到 3 分钟。混合物应变得紧实成团、略有延展性，按压时能够保持结合而不松散碎裂。


  • 3. 将混合物牢牢压入 55 g 棒状模具中，分层压实以排除空气空隙。用勺背或抹刀抹平表面，使顶部平整、边缘利落。


  • 4. 将模具冷藏 20 分钟，或直到蛋白棒足够结实，脱模时不会变形。


  • 5. 将牛奶巧克力涂层、可可脂和棕榈仁油一起放入耐热碗中，隔着一锅微微沸腾的热水加热融化，边加热边搅拌，直到顺滑且完全流动。离火后静置 1 分钟，使涂层保持光泽但不过热。


  • 6. 将冷藏后的蛋白棒脱模，放在冷却架或铺有烘焙纸的托盘上。将涂层一次性均匀淋在蛋白棒表面，或用勺子舀上去，然后轻轻抹平，使外壳薄而完整。让多余的涂层自然滴落。


  • 7. 将裹好涂层的蛋白棒放回冰箱冷藏 15 到 20 分钟，直到外壳凝固、局部呈哑光，触感清脆。内部应保持紧密、耐嚼，并且切开时边缘整洁。


    • 摆盘与食用



    将整条蛋白棒放在小盘或狭长石板上上桌，接缝面朝下，巧克力外壳保持完整。成品外观应整洁紧凑，花生仅在切开后可见，内部应呈现均匀且受控的状态。

    专业提示



  • 这款蛋白棒依赖压实成型；压力不足会导致口感干燥、易裂。

  • 涂层要保持薄。外壳过厚会掩盖原本设定的平衡，让蛋白棒显得笨重。

  • 成品入口时应有干净利落的咬感，而不是塌陷或涂抹感。
    • 无麸质均衡饮食
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