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Barebells风味花生蛋白棒

Barebells风味花生蛋白棒
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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3.0g
多不饱和脂肪1.0g
饱和脂肪4.0g
总碳水化合物 17.0g
6% DV
膳食纤维3.0g
淀粉12.0g
糖2.0g
蛋白质 20.0g
40% DV
动物蛋白12.0g
混合/加工蛋白5.0g
植物蛋白3.0g

关于

这款Barebells风味花生蛋白棒主打高蛋白与花生风味，每份含20克蛋白质，碳水和脂肪含量适中。配料包括乳蛋白、胶原蛋白水解物、花生、可可脂和大豆脆粒，属于无麸质、低添加糖倾向的加餐棒。

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18.0mg3%
叶酸18.0mcg5%
烟酸1.8mg11%
泛酸0.6mg12%
维生素B20.2mg15%
维生素B10.1mg7%
维生素A20.0mcg2%
维生素B120.3mcg13%
维生素B60.1mg5%
维生素D0.5mcg3%
维生素E1.2mg8%
维生素K2.0mcg2%

矿物质

营养素含量DV%半衰期
钙140.0mg14%
铜120.0mcg13%
铁1.2mg7%
镁35.0mg8%
磷120.0mg17%
钾170.0mg4%
硒4.0mcg7%
钠180.0mg8%
锌0.9mg8%

Barebells 风格花生蛋白棒

前言


这款蛋白棒以清晰明确为核心：紧密的蛋白基底、干净直接的花生风味，以及包裹在酥脆巧克力外壳中的克制甜感。其结构必须紧实，入口偏干，凝固定型均匀，不可有油腻感，也不能留下粉感收口。它的成功在于质地的精准，而非堆砌。

配方要点


  • 菜品类别： 蛋白棒

  • 菜系或来源： 当代斯堪的纳维亚风格灵感糖果

  • 餐次类型： 零食

  • 产量： 1 条

  • 每份规格： 55 g

  • 准备时间： 15 分钟

  • 烹调时间： 5 分钟

  • 总时间： 20 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

  • 55 g 棒状模具或一个铺衬的小型长方形模具

  • 小号抹刀或直边刮板

  • 电子秤


    • 原料



    花生蛋白中心


  • 乳蛋白，18 g

  • 水解胶原蛋白，6 g

  • 花生，10 g，切碎

  • 甘油，4 g

  • 聚葡萄糖，4 g

  • 甜味剂，2 g

  • 盐，0.5 g

  • 香料，0.5 g


    • 涂层


  • 可可脂，4 g

  • 棕榈仁油，3 g

  • 大豆脆粒，2 g

  • 甜味剂，1 g

  • 盐，0.5 g

  • 香料，0.5 g


    • 做法


  • 1. 将模具整齐铺好内衬，放在手边备用。把乳蛋白、水解胶原蛋白、聚葡萄糖、甜味剂和盐放入小碗中混合，搅拌至粉类完全均匀，没有浅色条纹或结块。


  • 2. 将甘油和香料加入干性混合物中。用刮刀拌压至形成紧实、黏合的糊状物。拌入切碎的花生，轻轻揉合片刻，直到整体分布均匀，并且能够成团而不开裂。


  • 3. 将混合物压入模具中，铺成单层。用力且均匀地压实，尤其注意四角和边缘。表面应平整、紧密，触感光滑。冷藏 10 分钟，直到蛋白棒足够结实，脱模时不会变形。


  • 4. 将蛋白棒脱模，放在铺有烘焙纸的托盘上。把耐热碗置于温和热源上，将可可脂和棕榈仁油一同融化至刚好呈流动状态，然后拌入甜味剂、盐和香料。最后拌入大豆脆粒，保持涂层轻盈且分布均匀。


  • 5. 将涂层薄而均匀地包裹在蛋白棒外层，用抹刀抹平表面。动作要快，以保持外壳干净且有光泽。将蛋白棒置于凉爽室温下静置 5 至 8 分钟，直到涂层完全凝固，表面摸起来干爽酥脆。


    • 装盘与食用


    整条上桌，置于小盘中央，或采用包装纸展示。成品应呈现干净、紧实的完成度，外壳酥脆，内部致密且略带柔韧。风味应以花生为主导，随后是受控的甜感，以及偏干、富含蛋白的收口。

    专业备注


  • 中心层必须压实；若基底松散，在切开或裹涂层时会碎裂。

  • 涂层要保持薄。过厚的外壳会削弱花生风味，并破坏蛋白棒干净利落的咬感。

  • 最终质地应致密但不坚硬，外层酥脆，内芯柔韧且黏合完整。
    • 无麸质均衡饮食
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