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焦糖腰果蛋白棒

焦糖腰果蛋白棒
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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2.6g
多不饱和脂肪0.8g
饱和脂肪4.5g
反式脂肪0.1g
总碳水化合物 17.0g
6% DV
膳食纤维3.0g
淀粉12.2g
糖1.8g
蛋白质 20.0g
40% DV
动物蛋白20.0g

关于

这是一款高蛋白、低糖的营养棒，脂肪适中，净碳水相对较低。主要成分来自乳蛋白、胶原蛋白水解物和腰果，外层带有焦糖风味涂层，口感浓郁且更适合需要补充蛋白质的人群。

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12.0mcg3%
烟酸0.6mg4%
泛酸0.4mg8%
维生素B20.2mg15%
维生素B10.1mg4%
维生素A40.0mcg4%
维生素B120.4mcg17%
维生素B60.1mg3%
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180.0mg18%
铜120.0mcg13%
铁1.2mg7%
镁28.0mg7%
磷140.0mg20%
钾170.0mg4%
硒6.0mcg11%
钠180.0mg8%
锌1.1mg10%

焦糖腰果蛋白棒

前言


这款蛋白棒以干净的甜感、扎实的咬感和克制的焦糖风味为核心。腰果与可可脂带来层次与圆润感，而蛋白基底则在不显厚重的前提下提供结构。成品应切面整齐、保持形状，并呈现精致如糖果般的质地。

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

  • 每份重量： 55 g

  • 准备时间： 15 分钟

  • 烹调时间： 5 分钟

  • 总时间： 20 分钟

  • 难度： 中等


    • 设备


  • 小号耐热碗

  • 小奶锅

  • 硅胶刮刀

  • 电子秤

  • 55 g 蛋白棒模具，或一个铺好衬里的小型长方形模具

  • 细筛

  • 冰箱


    • 配料


  • 18 g 乳蛋白

  • 6 g 水解胶原蛋白

  • 6 g 甜味剂

  • 5 g 腰果，切碎

  • 5 g 可可脂

  • 4 g 全脂奶粉

  • 4 g 棕榈仁油

  • 3 g 大豆脆粒

  • 1 g 焦糖香料

  • 2 g 甘油

  • 0.5 g 盐

  • 0.5 g 乳化剂


    • 做法


  • 1. 在模具中铺好衬里，备用。如果模具较硬，可稍微加温，这样成品蛋白棒更容易完整脱模。

  • 2. 将乳蛋白、水解胶原蛋白、甜味剂、全脂奶粉和盐放入碗中混合。如有需要可过筛，以去除结块颗粒；混合物必须保持细腻均匀。

  • 3. 将可可脂和棕榈仁油放入小奶锅中，用小火一同融化，至完全流动且清澈即可，约 2 至 3 分钟。不要让油脂过热。

  • 4. 离火后加入乳化剂、甘油和焦糖香料，搅拌至顺滑发亮。

  • 5. 将干性混合物加入温热的油脂混合物中，用刮刀搅拌至形成稠密的糊状，约 1 分钟。混合物应看起来结合紧密、略带缎面光泽，且没有干粉残留。

  • 6. 拌入腰果和大豆脆粒。只需混合至分布均匀即可；质地应保持分明，不要压碎。

  • 7. 将混合物牢牢压入准备好的模具中，分层压实，使表面平整、边角紧实。蛋白棒应感觉致密且整体统一。

  • 8. 冷藏 10 分钟，或至凝固定型、能够干净脱模。成品应坚实、光滑，切开时边缘整齐利落。


    • 装盘与食用


    将蛋白棒脱模后整条呈现，表面保持平整完整。于凉爽室温下食用，使焦糖香气更好地展开，同时保持质地结实但不过于脆硬。

    专业提示


    温热油脂与干性蛋白原料之间的平衡必须精准；如果混合物温度过高，蛋白棒凝固后会显得油腻，而非干净利落。压实时要果断，但不要过度用力，以免表面开裂。腰果与大豆脆粒必须保持可感知的存在，为顺滑紧实的基底提供对比。
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