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Barebells 咸味花生蛋白棒

Barebells 咸味花生蛋白棒
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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2.7g
多不饱和脂肪0.8g
饱和脂肪4.0g
总碳水化合物 17.0g
6% DV
膳食纤维3.0g
淀粉12.5g
糖1.5g
蛋白质 20.0g
40% DV
动物蛋白16.0g
植物蛋白4.0g

关于

这是一款包装即食的高蛋白零食棒，含花生并带有巧克力风味外层。每条热量适中，蛋白质含量高，糖分相对较低，适合想兼顾口感与营养的人。

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1.5mg9%
泛酸0.5mg10%
维生素B20.2mg15%
维生素B10.1mg7%
维生素A20.0mcg2%
维生素B120.4mcg17%
维生素B60.1mg5%
维生素D0.3mcg2%
维生素E0.8mg5%
维生素K1.0mcg1%

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1.2mg11%

Barebells 咸花生蛋白棒

前言


这款蛋白棒以干净的结构与克制的对比为核心：致密的乳蛋白内芯、咸花生风味，以及以足够苦感收住甜度的黑巧克力收尾。成品口感应结实但不脆裂，入口略有咀嚼感，并由大豆脆粒带来清脆的间断。这里对精确度有要求；整体平衡依赖于对甜度的克制和严格的定型。

配方要点


  • 菜品类别：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：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

  • 硅胶刮刀

  • 55 g 棒模或小号长方形模具

  • 烘焙纸

  • 电子秤

  • 冰箱


    • 配料



    蛋白基底


  • 14 g 乳蛋白

  • 6 g 水解胶原蛋白

  • 8 g 甜味剂

  • 7 g 花生，切碎

  • 4 g 全脂奶粉

  • 3 g 大豆脆粒

  • 2 g 花生酱

  • 1 g 盐


    • 巧克力涂层


  • 5 g 可可脂

  • 3 g 可可块

  • 2 g 棕榈仁油

  • 0.5 g 乳化剂


    • 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、甜味剂、全脂奶粉、大豆脆粒和盐放入小碗中混合。充分拌匀，使粉类分布均匀，同时不要压碎脆粒。


  • 2. 加入切碎的花生和花生酱。用刮刀翻拌并压拌，直到混合物开始结成致密、可塑形的团块。质地应当紧实且略带黏性，而不是干燥或松散易碎。


  • 3. 将混合物牢牢压入模具中，铺成均匀的一层。分阶段压实，每压一次后都将表面抹平，这样蛋白棒定型后才会边缘笔直、密度均一。放入冰箱冷藏 20 分钟，至触感坚实。


  • 4. 制作涂层时，将可可脂、可可块、棕榈仁油和乳化剂放入耐热碗中，隔着一锅微微沸腾的热水加热融化。搅拌至完全顺滑并有光泽后离火。涂层应具有流动性，但不要过热。


  • 5. 将冷藏好的蛋白棒脱模。把涂层蘸裹或用勺子淋在蛋白棒表面，形成薄而均匀的一层，让多余涂层自然滴落。将蛋白棒放回冰箱冷藏 45 至 60 分钟，直到涂层凝固，切开时边缘整齐，并带有轻微阻力。


    • 装盘与食用


    将整条蛋白棒放在冰镇过的盘子上或铺有烘焙纸的托盘上食用。成品表面应呈哑光，边缘断口干净利落，内部紧实，并能看到明显的花生和脆粒。冷食最佳，此时质地最为分明。

    专业提示


  • 压实是关键：压得不够紧的蛋白棒会在正确定型前先行开裂。

  • 涂层要保持薄；整体风味应以花生蛋白为主，巧克力为辅。

  • 操作前务必充分冷藏，以保持干净的边缘和受控的咀嚼感。
    • 无麸质均衡饮食
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