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Barebells风味可可蛋白棒

Barebells风味可可蛋白棒
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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2.6g
多不饱和脂肪0.8g
饱和脂肪3.5g
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
植物蛋白4.0g

关于

这款Barebells风味可可蛋白棒每条约55克，主打高蛋白，每份含20克蛋白质，碳水和脂肪含量适中，纤维相对较低。配料包括乳蛋白、胶原水解物、可可脂、全脂奶粉、大豆分离蛋白和可可浆等，适合作为无麸质零食选择。

食材

维生素和矿物质

维生素

营养素含量DV%半衰期
生物素1.5mcg5%
胆碱18.0mg3%
叶酸8.0mcg2%
烟酸0.6mg4%
泛酸0.4mg8%
维生素B20.2mg15%
维生素B10.1mg4%
维生素A40.0mcg4%
维生素B120.3mcg13%
维生素B60.1mg3%
维生素D0.5mcg3%
维生素E0.4mg3%
维生素K1.0mcg1%

矿物质

营养素含量DV%半衰期
钙140.0mg14%
铜90.0mcg10%
铁1.2mg7%
镁25.0mg6%
磷120.0mg17%
钾170.0mg4%
硒6.0mcg11%
钠180.0mg8%
锌0.8mg7%

Barebells 风格可可蛋白棒

前言



这款蛋白棒以清晰的结构为核心：蛋白基底紧实而柔韧，可可风味克制而有层次，收口保持顺滑而不脆裂。其设计旨在呼应现代蛋白棒的风格特征，同时保留质地与平衡上的精确性。成品应切面整齐、形状稳定，入口扎实但不干硬。

配方要点



  • 菜品类别： 蛋白棒

  • 菜系或来源： 现代糖果工艺

  • 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： 2 小时 20 分钟

  • 难度： 中级


    • 设备



  • 小号耐热碗

  • 小奶锅

  • 电子秤

  • 硅胶刮刀

  • 55 g 棒状模具或一个铺好衬纸的小型长方形模具

  • 烘焙纸

  • 冰箱


    • 配料



    蛋白基底


  • 16 g 乳蛋白

  • 6 g 水解胶原蛋白

  • 7 g 甜味剂

  • 3 g 全脂奶粉

  • 4 g 大豆分离蛋白

  • 4 g 聚葡萄糖

  • 1 g 盐

  • 1 g 乳化剂


    • 脂肪与黏结相


  • 5 g 可可脂

  • 2 g 葵花籽油

  • 4 g 甘油

  • 2 g 香料


    • 可可相


  • 1 g 可可浆


    • 做法



  • 1. 用烘焙纸铺好模具，并留出足够的边缘，便于将蛋白棒完整提起。模具必须保持干燥、轮廓清晰，这样成品定型后边角才会分明。


  • 2. 将乳蛋白、水解胶原蛋白、甜味剂、全脂奶粉、大豆分离蛋白、聚葡萄糖、盐和乳化剂放入小碗中混合。充分搅拌 30 秒，直到干性混合物均匀且看不到明显结块。


  • 3. 将可可脂放入小奶锅中，以极小火加热至刚刚融化，约 2 分钟。离火后加入葵花籽油、甘油、香料和可可浆，搅拌至顺滑并带有光泽。


  • 4. 将温热的脂肪相倒入干性混合物中。用刮刀翻拌 1 到 2 分钟，直到混合物均匀湿润，并开始聚合成致密、可塑的糊状。质地应当是成团的，而非松散易碎，并且按压时能够保持结合。


  • 5. 将混合物转移到准备好的模具中。用力且均匀地压入各个角落，并将表面压实至平整紧密。成型良好的蛋白棒在按压下应感觉致密，并带有轻微回弹。


  • 6. 冷藏 2 小时，或直到完全定型且触感坚实。蛋白棒应能干净脱模，切开时不会拖抹变形。


    • 装盘与食用



    将蛋白棒脱模后放在一只窄盘上，或简单包裹后供食用。可整条呈现，以获得干净利落、富有建筑感的外观；也可用锋利的刀切成整齐的小段。表面应保持光滑，边缘清晰，内部紧实并带有柔韧的咀嚼感。

    专业提示



  • 压实这一步至关重要：压力不足会使蛋白棒口感发沙且脆弱易散。

  • 脂肪相必须足够温热以便均匀分散，但绝不能热到使蛋白质结块。

  • 如果成品在冷藏后仍感觉偏软，请延长定型时间，直到中心坚实、咬感干净利落。
    • 无麸质均衡饮食
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