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花生焦糖蛋白棒

花生焦糖蛋白棒
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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14.0g
混合/加工蛋白4.0g
植物蛋白2.0g

关于

这是一款高蛋白品牌零食棒，碳水和脂肪含量适中，以乳蛋白为核心，搭配花生与焦糖风味，适合作为无麸质的均衡加餐选择。

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B10.1mg7%
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180.0mg4%
硒6.0mcg11%
钠180.0mg8%
锌1.1mg10%

花生焦糖蛋白棒

前言


这款棒的设计强调纯粹的对比：柔韧的焦糖内芯、坚实的巧克力外壳，以及带有坚果香与酥脆口感的内部结构，让每一口都精准分明。蛋白结构赋予其紧实而令人满足的咀嚼感，而花生与可可的风味则使甜味保持克制。它是一款现代糖果作品，与其说是即兴制作，不如说是经过精密设计，其平衡高度依赖精准度。

配方要点


  • 菜品类别： 蛋白糖果棒

  • 菜系或起源： 当代北欧风格启发糖果

  • 餐次类型： 零食

  • 成品量： 1 根

  • 每份重量： 55 g

  • 准备时间： 20 分钟

  • 烹饪时间： 5 分钟

  • 总时间： 25 分钟

  • 难度： 高级


    • 设备


  • 小号搅拌碗

  • 耐热碗

  • 小号平底锅

  • 硅胶刮刀

  • 55 g 棒状模具或窄长方形模具

  • 抹刀

  • 电子秤

  • 冰箱冷藏空间


    • 配料



    焦糖蛋白基底


  • 16 g 乳蛋白

  • 6 g 水解胶原蛋白

  • 6 g 甜味剂

  • 4 g 全脂奶粉

  • 2 g 盐

  • 8 g 花生，切碎

  • 4 g 大豆脆粒

  • 5 g 焦糖


    • 巧克力涂层


  • 2 g 可可脂

  • 2 g 可可块

  • 1 g 棕榈仁油

  • 1 g 葵花卵磷脂


    • 做法


  • 1. 在棒状模具内铺好衬层，并放在水平的托盘上。将乳蛋白、水解胶原蛋白、甜味剂、全脂奶粉和盐放入小碗中混合。充分搅拌，直到粉类均匀一致且没有条纹状残留。


  • 2. 加入切碎的花生和大豆脆粒。再搅拌一次，使这些颗粒均匀分布在干性混合物中。


  • 3. 将焦糖放入小号平底锅中，以小火轻柔加热 1 至 2 分钟，直到其变得流动且有光泽。应只让其松弛软化，不可煮沸或颜色加深。


  • 4. 将温热的焦糖加入干性混合物中，用刮刀翻拌并压拌，直到形成致密且 cohesive 的团块。质地应当紧实、略带黏性，并且在按压时能够保持形状。


  • 5. 将混合物牢固压入准备好的模具中，铺成均匀一层，从一端压实到另一端，确保没有空气孔洞。冷藏 10 分钟，直到表面定型且能够完整脱模。


  • 6. 制作涂层时，将可可脂、可可块、棕榈仁油和葵花卵磷脂放入耐热碗中。以温和热度融化，并搅拌至完全顺滑且具有流动性。涂层应呈现光泽，并且完全均质。


  • 7. 将冷却后的棒体脱模，放在干净的架子或烘焙纸上。将涂层淋上或抹在棒体表面，形成薄而均匀的一层，完全覆盖表面。室温静置 5 至 8 分钟使其凝固，或短暂冷藏至刚好变硬。


    • 摆盘与食用


    整根上桌，居中摆放，不加装饰。成品表面应光滑且色泽深沉，涂层断裂时应有干净利落的脆裂感，内部则应紧实有嚼劲，受力时会让步但不会松散碎裂。

    专业提示


  • 焦糖必须温热到足以起到黏合作用，但绝不能热到过度削弱结构。

  • 模具中的压实程度决定最终口感；务必用力且均匀地压实。

  • 涂层应保持轻薄。过厚的外壳会掩盖原本设定的质地与平衡。
    • 无麸质均衡饮食
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