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海盐花生牛奶巧克力涂层蛋白棒

海盐花生牛奶巧克力涂层蛋白棒
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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1.2g
饱和脂肪4.0g
反式脂肪0.1g
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20.0g

关于

这是一款高蛋白的 Barebells 海盐花生蛋白棒，外层包裹牛奶巧克力，碳水和脂肪含量适中。每根55克约含200千卡，并提供20克蛋白质。

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0.6mg12%
维生素B20.2mg15%
维生素B10.1mg7%
维生素A40.0mcg4%
维生素B120.4mcg17%
维生素B60.1mg5%
维生素D0.3mcg2%
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160.0mg23%
钾170.0mg4%
硒6.0mcg11%
钠180.0mg8%
锌0.9mg8%

牛奶巧克力涂层咸花生蛋白棒

前言


这款蛋白棒以干净利落的结构为核心：柔韧的蛋白基底、适度的花生存在感，以及包裹在牛奶巧克力外壳之下克制的咸味收尾。成品应当像糖果一样可口，而不是妥协之作；入口先有扎实定型感，随后转为顺滑、紧密一致的咀嚼感。其平衡取决于混合、成型与冷藏过程中的精准控制。

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

  • 烹调时间：5 分钟

  • 总时间：45 分钟

  • 难度：中等


    • 设备


  • 电子秤

  • 小号搅拌碗

  • 硅胶刮刀

  • 小号平底锅

  • 55 g 棒模，或等体积的窄型内衬模具

  • 冰箱


    • 原料


    蛋白基底


  • 18 g 乳蛋白

  • 12 g 水解胶原蛋白

  • 7 g 花生，切碎

  • 5 g 甜味剂

  • 3 g 甘油

  • 2 g 棕榈仁油，融化

  • 1 g 盐

  • 1 g 香料


    • 涂层


  • 6 g 牛奶巧克力涂层

  • 1 g 可可脂


    • 做法


  • 1. 将乳蛋白、水解胶原蛋白、切碎的花生、甜味剂、盐和香料放入小碗中混合。充分拌匀，使干性原料分布均匀，花生也均匀分散在混合物中。

  • 2. 加入甘油和融化的棕榈仁油。用刮刀翻拌并压拌，直到混合物成为紧密、可塑的糊状物，没有干粉残留。按压时应能成团，并带有轻微弹性，而非松散易碎。

  • 3. 将混合物牢固压入一个 55 g 棒模中。分层压实，以消除空气间隙并形成致密、均匀的内部结构。将表面抹平。

  • 4. 冷藏 20 分钟，或直到蛋白棒足够结实，脱模时不会变形。

  • 5. 以极小火将牛奶巧克力涂层与可可脂一同融化，搅拌至顺滑且具有流动性。涂层应呈光亮状态并完全融合，不应有可见颗粒。

  • 6. 将蛋白棒脱模，均匀裹上融化的巧克力。让多余涂层稍微滴落，然后将蛋白棒放在烘焙纸上。冷藏 10 至 15 分钟，至涂层完全凝固并触感结实即可。


    • 装盘与食用


    整条上桌，保持巧克力外壳完整、表面干净利落。入口应从清脆外层过渡到致密的咸花生内芯，并带有受控的咀嚼感。

    专业提示


  • 这款蛋白棒的关键在于压实：压力不足会导致内部组织脆弱、碎屑不均。

  • 涂层要保持薄；外壳过厚会掩盖内部结构，并削弱整体收口。

  • 只冷藏到凝固即可。过度冷藏会使质地变硬，削弱这款蛋白棒应有的干净咀嚼感。
    • 无麸质均衡饮食
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