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Creamy Crisp 蛋白棒

Creamy Crisp 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 8.0g
12% DV
单不饱和脂肪3.5g
多不饱和脂肪1.5g
饱和脂肪3.0g
总碳水化合物 22.0g
7% DV
膳食纤维8.0g
淀粉13.0g
糖1.0g
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，热量适中，蛋白质含量高，碳水化合物适中；以零食棒来说，膳食纤维也相对较高。

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B10.1mg8%
维生素A10.0mcg1%
维生素B120.4mcg17%
维生素B60.1mg6%
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180.0mg18%
铜120.0mcg13%
铁1.8mg10%
镁45.0mg11%
磷160.0mg23%
钾170.0mg4%
硒6.0mcg11%
钠180.0mg8%
锌1.5mg14%

食谱

奶香酥脆蛋白棒



前言


这款蛋白棒建立在对比之上：柔韧、细腻的奶油质地包裹着酥脆的内部结构，可可脂赋予其干净利落的脆断感，乳蛋白则提供支撑。甜度克制，盐味精准，收尾有意保持内敛，使质地始终成为主要的奢华体验。它应当呈现为一款构成完整的精致糖点，而非糖果制品的仿作。

配方要点


  • 菜品类别： 蛋白棒

  • 菜系或来源： 当代糖点

  • 餐次类型： 零食

  • 产量： 1 条

  • 每份规格： 55 g

  • 准备时间： 20 分钟

  • 烹饪时间： 8 分钟

  • 总时间： 45 分钟

  • 难度： 中级


    • 设备


  • 电子秤

  • 小号平底锅

  • 耐热碗

  • 硅胶刮刀

  • 小号棒状模具或铺好衬纸的 55 g 棒状模腔

  • 烤盘

  • 烘焙纸

  • 冰箱


    • 配料


    蛋白棒基底


  • 16 g 乳蛋白混合物

  • 10 g 可溶性玉米纤维

  • 8 g 异麦芽低聚糖

  • 6 g 杏仁，切碎

  • 7 g 可可脂

  • 3 g 葵花籽油

  • 1 g 天然香料

  • 0.5 g 海盐

  • 0.5 g 卵磷脂

  • 3 g 甜味剂


    • 做法


  • 1. 如有需要，在模具或棒状模腔内铺上烘焙纸，并放在一个小托盘上。保持操作台干燥；水分会削弱最终的质地表现。

  • 2. 将乳蛋白混合物、可溶性玉米纤维、异麦芽低聚糖、切碎的杏仁、海盐和甜味剂放入碗中混合。充分拌匀，使干性材料分布均匀，且杏仁不结团。

  • 3. 将可可脂和葵花籽油放入小号平底锅中，用极小火加热。仅加热至可可脂完全融化、混合物变得清澈即可，约 2 至 3 分钟。不要让其冒烟。

  • 4. 离火。加入卵磷脂和天然香料，搅拌至完全分散，混合物呈现光泽且均匀一致。

  • 5. 将温热的油脂混合物倒在干性材料上。用刮刀用力翻拌 1 至 2 分钟，直至形成致密、黏结的团块。按压时混合物应能保持成形，且不应有未混合的干粉残留。

  • 6. 将混合物转移到准备好的模具中。用稳定的压力将其紧实且均匀地压入，以消除空隙并形成整洁的表面。顶部应平整且紧密。

  • 7. 冷藏 20 至 25 分钟，直至蛋白棒完全定型，触感坚实。脱模时应干净利落，如需切开，切口边缘应清晰分明。

  • 8. 小心脱模。成品蛋白棒应结构紧实，局部带有光泽，入口先脆，内部则细腻绵密，并带有干净利落的咸味收尾。


    • 摆盘与食用


    将整条蛋白棒放在小巧、素净的盘子上，或铺有烘焙纸的托板上食用。如需展示内部结构，可切一刀干净利落的切口；横截面应显得紧密、均匀且有意为之。整体平衡应体现为先奶香细腻、后酥脆分明，且不应出现明显掉渣。

    专业提示


  • 保持可可脂温热到足以维持流动性，但绝不可过热，以免使混合物变得过于稀薄。

  • 压实是关键：按压不足会导致蛋白棒脆弱易碎，黏结性差。

  • 切碎的杏仁应保持颗粒感；如果切得过细，质地就会失去应有的酥脆特征。
    • 无麸质素食均衡饮食
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