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可可外层花生蛋白棒

可可外层花生蛋白棒
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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3.0g
多不饱和脂肪1.0g
饱和脂肪4.0g
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

这款花生风味蛋白棒采用可可外层，每份提供20克蛋白质，碳水和脂肪含量适中。配料含乳蛋白、胶原蛋白水解物、花生与大豆脆粒，推测为使用甜味剂或糖醇调味的低糖加餐选择。

食材

维生素和矿物质

维生素

营养素含量DV%半衰期
生物素3.0mcg10%
胆碱22.0mg4%
叶酸18.0mcg5%
烟酸1.2mg8%
泛酸0.5mg10%
维生素B20.2mg14%
维生素B10.1mg7%
维生素A40.0mcg4%
维生素B120.3mcg13%
维生素B60.1mg5%
维生素D0.5mcg3%
维生素E0.6mg4%
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120.0mg17%
钾170.0mg4%
硒4.0mcg7%
钠170.0mg7%
锌1.1mg10%

可可外壳花生蛋白棒

前言



这款蛋白棒以干净的结构与精确的平衡为核心：柔韧的蛋白基底、克制的花生内芯，以及赋予其鲜明个性的薄层可可收尾。甜度控制得当，质地紧实但不沉重，尾韵应保持顺滑而非脆裂。它被构想为一款紧凑的糖果点心，兼具法式甜点的克制与运动能量棒的明确性。

配方要点



  • 菜品类别： 蛋白棒

  • 菜系或来源： 当代糖果点心

  • 餐次类型： 零食

  • 产量： 1 根

  • 每份规格： 55 g

  • 准备时间： 20 分钟

  • 烹饪时间： 0 分钟

  • 总时间： 20 分钟

  • 难度： 中级


    • 设备



  • 电子秤

  • 小号搅拌碗

  • 小号耐热碗

  • 硅胶刮刀

  • 55 g 棒模或小号长方形模具

  • 烘焙纸

  • 小奶锅

  • 温度计


    • 原料



    蛋白基底


  • 乳蛋白，18 g

  • 水解胶原蛋白，6 g

  • 甜味剂，5 g

  • 奶粉，4 g

  • 盐，0.3 g

  • 甘油，3 g

  • 乳化剂，0.7 g


    • 花生与脆粒夹料


  • 花生，9 g，切碎

  • 大豆脆粒，4 g


    • 可可涂层


  • 可可脂，2 g

  • 棕榈仁油，1.5 g

  • 可可浆，1.5 g


    • 做法



  • 1. 如有需要，在模具内铺上烘焙纸，备用。将乳蛋白、水解胶原蛋白、甜味剂、奶粉、盐和乳化剂放入小碗中混合。充分拌匀，使干性混合物均一且没有条纹状未混合部分。


  • 2. 加入甘油，用刮刀将其拌入干性原料中，直到形成紧实、成团的糊状物。混合物按压时应能保持成型，手感顺滑而不发粉。


  • 3. 拌入切碎的花生和大豆脆粒，至均匀分布即可。不要压碎脆粒；它应保持完整，以带来轻盈而脆薄的咬感。


  • 4. 将混合物牢固地压入模具中，铺成均匀的一层。以稳定的压力压实，使表面平整紧密。冷藏 10 分钟，仅需让蛋白棒定型到可以完整脱模即可。


  • 5. 将可可脂、棕榈仁油和可可浆放入一个小号耐热碗中，隔着一锅微微冒泡的热水加热。搅拌至完全融化并呈现光泽后，离火。涂层应呈流动状态、温热且完全顺滑。


  • 6. 将蛋白棒脱模，用勺子或借助碗边将可可混合物均匀裹覆在表面，形成一层薄而完整的外壳。让多余涂层自然滴落。将蛋白棒放在烘焙纸上，于室温静置 10 分钟，让涂层凝固定型，直到表面触感干爽并带有轻微脆感。


    • 摆盘与食用



    整根上桌，置于小盘中央，或以精准利落的方式包裹呈现。外层应平滑且色泽深沉，切开后可见内部紧实，并点缀着花生颗粒。最终的咬感应从薄薄的可可外壳过渡到柔韧的蛋白中心，并夹杂脆粒带来的节奏变化。

    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松散易碎。

  • 保持涂层轻薄。外壳过厚会掩盖预期的质地，并让蛋白棒显得笨重。

  • 大豆脆粒应保持完整，以保留其与紧实蛋白基底之间的对比口感。
    • 无麸质均衡饮食
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