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脆心牛奶可可蛋白棒

脆心牛奶可可蛋白棒
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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 205 kcal
10% DV
总脂肪 8.0g
12% DV
单不饱和脂肪2.8g
多不饱和脂肪1.1g
饱和脂肪3.8g
反式脂肪0.1g
总碳水化合物 16.0g
5% DV
膳食纤维4.0g
淀粉10.0g
糖2.0g
蛋白质 20.0g
40% DV
动物蛋白16.0g
植物蛋白4.0g

关于

这款蛋白棒蛋白质含量高，碳水适中，糖含量相对较低。配方含牛奶和大豆来源的蛋白质，并添加糖醇与膳食纤维，适合作为日常补充蛋白的零食选择。

食材

  • mjölkprotein
  • kollagenhydrolysat
  • isomalto-oligosackarider
  • polyoler (maltitol)
  • kakaosmör
  • solrosolja
  • helmjölkspulver
  • sojaproteinisolat
  • vetemjöl
  • kakaomassa
  • fuktighetsbevarande medel (glycerol)
  • krispiga sojacrisps
  • emulgeringsmedel (sojalecitin)
  • 盐

维生素和矿物质

维生素

营养素含量DV%半衰期
生物素2.5mcg8%
胆碱28.0mg5%
叶酸18.0mcg5%
烟酸1.1mg7%
泛酸0.5mg10%
维生素B20.2mg14%
维生素B10.1mg7%
维生素A45.0mcg5%
维生素B120.3mcg15%
维生素B60.1mg5%
维生素D0.3mcg2%
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120.0mcg13%
铁1.8mg10%
镁35.0mg8%
磷150.0mg21%
钾170.0mg4%
硒6.0mcg11%
钠180.0mg8%
锌1.2mg11%

带酥脆牛奶与可可夹心的蛋白棒

前言



这款蛋白棒以紧实、柔软的蛋白基底为核心，带有纯净的奶香调和清晰的可可深度。酥脆层作为精准的对比置于中心，赋予这款蛋白棒介于扎实与轻盈之间的标志性张力。成品应当紧凑、均匀且精致，不过分黏腻，也不过分易碎。

配方要点



  • 类别： 蛋白棒

  • 菜系/起源： 现代糖果工艺

  • 餐食类型： 加餐

  • 产量： 1 根

  • 每份大小： 55 g

  • 准备时间： 20 分钟

  • 烹饪时间： 10 分钟

  • 总时间： 30 分钟

  • 难度： 中等


    • 设备



  • 精度为 1 g 的电子秤

  • 小号奶锅

  • 耐热碗

  • 硅胶刮刀

  • 小模具或长方形能量棒模具，容量约 55 g

  • 烘焙纸

  • 食品温度计


    • 原料



    蛋白与乳基底


  • 15 g 乳蛋白

  • 8 g 水解胶原蛋白

  • 6 g 异麦芽低聚糖

  • 5 g 多元醇（麦芽糖醇）

  • 4 g 全脂奶粉

  • 3 g 大豆分离蛋白

  • 2 g 小麦粉

  • 1 g 盐


    • 脂肪与可可基底


  • 4 g 可可脂

  • 3 g 葵花籽油

  • 2 g 可可浆

  • 1 g 保湿剂（甘油）

  • 1 g 乳化剂（大豆卵磷脂）


    • 酥脆层


  • 1 g 酥脆大豆脆粒


    • 做法



  • 1. 用烘焙纸铺好模具，并将所有原料分别称量好。操作要精确；这款蛋白棒的结构取决于对干性组分和脂肪相的清晰控制。


  • 2. 将可可脂、葵花籽油、可可浆、甘油和大豆卵磷脂放入小号奶锅中，以极小火加热融化至 45–50 °C，直到混合物完全顺滑并有光泽。只需搅拌到混合均匀即可；温度不应高到使其失去黏度。


  • 3. 在碗中混合乳蛋白、水解胶原蛋白、异麦芽低聚糖、麦芽糖醇、全脂奶粉、大豆分离蛋白、小麦粉和盐。不必过筛，但粉类必须分布均匀且无明显结块。


  • 4. 一边搅拌一边将温热的脂肪相倒入干性原料中。用刮刀翻拌 1–2 分钟，直到形成紧实、可塑形的面团。质地应柔软但不稀软，表面均匀且呈哑光。


  • 5. 最后轻轻拌入大豆脆粒，只需拌到分布均匀即可。酥脆颗粒应保持完整，并在结构中清晰可见。


  • 6. 将混合物用力且均匀地压入准备好的模具中。尤其要压实四角和边缘，使蛋白棒紧密、平滑且没有气孔。表面应平整且结实。


  • 7. 将模具冷却 10 分钟，直到蛋白棒稳定到可以整块取出。最终质地应结实，但按压时仍略有回弹，切面中能清楚看到酥脆口感。


    • 摆盘与食用



    将蛋白棒放在一张干净的烘焙纸上或一个小点心盘中。可整根上桌，也可对半切开，以展示整齐的切面、均匀的乳基底和酥脆的大豆脆粒。最佳食用温度为冷凉但不过于冰冷，以获得柔软内芯与清晰咬感之间的最佳平衡。

    专业提示



  • 关键控制点在于温度：脂肪相过热会导致蛋白棒发散易碎，而温度过低则会造成结合不均。

  • 压制必须有力且一致；压制松散会导致结构多孔且不稳定。

  • 大豆脆粒必须最后再拌入，以保留其在成品中的清晰口感。
    • 均衡饮食
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