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花生可可蛋白棒

花生可可蛋白棒
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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 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16.0g
混合/加工蛋白2.0g
植物蛋白2.0g

关于

这款高蛋白花生风味蛋白棒含适中的碳水和脂肪，作为低添加糖零食而设计，配料包含花生、可可成分、乳蛋白和胶原水解物。

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1.2mg8%
泛酸0.5mg10%
维生素B20.2mg15%
维生素B10.1mg7%
维生素A20.0mcg2%
维生素B120.4mcg17%
维生素B60.1mg5%
维生素D0.3mcg2%
维生素E0.8mg5%
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150.0mg21%
钾170.0mg4%
硒4.0mcg7%
钠180.0mg8%
锌1.1mg10%

花生可可蛋白棒

前言



这款蛋白棒追求的是清晰明确，而非堆砌繁复：扎实纯净的蛋白基底、花生恰到好处的深度风味，以及克制收敛的可可收尾。成品口感应当紧实却不生硬，脆粒带来轻微咀嚼感，脂肪相则赋予其顺滑、冷却后利落的断感。这是一款讲究结构的蛋白棒，而非糖果；每一种原料都服务于结构、平衡与余韵。

配方要点



  • 类别： 蛋白棒

  • 菜系或来源： 受当代斯堪的纳维亚风格启发的糖果工艺

  • 餐次类型： 加餐

  • 产量： 1 根

  • 每份重量： 55 g

  • 准备时间： 15 分钟

  • 烹饪时间： 0 分钟

  • 总时间： 45 分钟

  • 难度： 中等


    • 设备



  • 电子秤

  • 小号耐热碗

  • 小奶锅

  • 硅胶刮刀

  • 55 g 棒状模具，或容量相近的小型长方形模具

  • 烘焙纸

  • 冰箱


    • 原料



    蛋白基底


  • 18 g 乳蛋白

  • 7 g 水解胶原蛋白

  • 8 g 花生，研磨细

  • 6 g 甜味剂

  • 3 g 全脂奶粉

  • 2 g 大豆脆粒

  • 1 g 盐


    • 可可花生黏结相


  • 4 g 可可脂

  • 3 g 可可浆

  • 2 g 甘油

  • 1 g 葵花籽油


    • 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。备用。


  • 2. 在一个小碗中，混合乳蛋白、水解胶原蛋白、研磨花生、甜味剂、全脂奶粉、大豆脆粒和盐。充分拌匀，直到干性混合物均一、看不到明显条纹。


  • 3. 将可可脂和可可浆放入耐热碗中，隔着微沸的热水加热。搅拌至完全融化并呈现光泽后，离火。拌入甘油和葵花籽油。混合物应当具有流动性、质地顺滑且混合均匀。


  • 4. 将可可花生黏结相倒在干性原料上。用刮刀用力翻拌，直到整体形成 cohesive 的团块并均匀湿润。受压时应能保持成形，同时不显油腻，也不松散。


  • 5. 将混合物压入准备好的模具中，铺成单层。均匀且牢固地压实，尤其注意四角和边缘，以便蛋白棒定型后轮廓利落整齐。


  • 6. 冷藏 30 分钟，或直到蛋白棒触感结实，并能干净利落地从模具中脱出。表面应已定型，内部则致密紧实。


  • 7. 脱模；仅在有必要时修整边缘，以获得精确利落的成品外观。待完全定型后食用。


    • 摆盘与食用



    将蛋白棒居中放在小盘中，或放在铺有烘焙纸的托盘上，长边朝向整洁展示。成品观感应当紧凑、精准，表面平滑，边缘整齐。冷藏后食用可获得最紧实的口感；若在凉爽室温下食用，则口感会更柔和。

    专业提示



  • 花生必须研磨得足够细；颗粒过粗会使蛋白棒断裂，削弱其利落的咬感。

  • 黏结相与干料混合时必须保持流动性，但不能过热，否则蛋白基底会不均匀地结块。

  • 压实是关键：压制得当的蛋白棒切面整洁，入口时质地致密且均匀。
    • 无麸质均衡饮食
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