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牛奶巧克力大豆脆蛋白棒

牛奶巧克力大豆脆蛋白棒
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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 7.0g
11% DV
单不饱和脂肪2.2g
多不饱和脂肪0.5g
饱和脂肪4.2g
反式脂肪0.1g
总碳水化合物 18.0g
6% DV
膳食纤维3.0g
淀粉13.2g
糖1.8g
蛋白质 20.0g
40% DV
动物蛋白20.0g

关于

这是一款低糖的 Barebells 蛋白棒，按标准55克一条估算。蛋白质含量高，碳水和脂肪适中，主要配料包括乳蛋白、牛奶巧克力涂层和大豆脆，适合作为日常加餐。

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180.0mg18%
铜90.0mcg10%
铁1.2mg7%
镁35.0mg8%
磷140.0mg20%
钾160.0mg3%
硒4.0mcg7%
钠170.0mg7%
锌0.9mg8%

含大豆脆粒的牛奶巧克力蛋白棒

前言


这款棒的构成建立在克制之上：柔韧的蛋白基底、干净利落的巧克力外壳，以及大豆脆粒带来的轻盈脆裂感形成对比。它的口感应更像一款精心组合的糖果点心，而非营养补充品；甜度需有所节制，质地需保持精准。收口必须顺滑、清凉，并在口腔中留下干净的余韵。

配方要点


  • 菜品类别：蛋白糖果棒

  • 菜系或来源：现代欧洲

  • 餐次类型：加餐

  • 产量：1 条

  • 每份规格：55 g

  • 准备时间：20 分钟

  • 烹调时间：10 分钟

  • 总时间：30 分钟

  • 难度：中级


    • 设备


  • 小号搅拌碗

  • 硅胶刮刀

  • 小号平底锅

  • 耐热碗

  • 55 g 棒模或小号长方形模具

  • 抹刀

  • 精确到 1 g 的电子秤

  • 冰箱


    • 原料


    蛋白基底


  • 18 g 乳蛋白

  • 10 g 水解胶原蛋白

  • 8 g 甜味剂

  • 4 g 甘油

  • 3 g 棕榈仁油，融化

  • 2 g 香料

  • 5 g 大豆脆粒


    • 巧克力涂层


  • 3 g 牛奶巧克力涂层

  • 1 g 可可脂

  • 1 g 可可块


    • 做法


  • 1. 将乳蛋白、水解胶原蛋白和甜味剂放入小碗中混合。充分拌匀，使粉类分布均匀，不留浅色条纹。

  • 2. 加入甘油、融化的棕榈仁油和香料。用刮刀翻拌 1 至 2 分钟，直到混合物变得紧实、顺滑且具有整体性。最后拌入大豆脆粒，只需拌至分布均匀且结构保持完整即可。

  • 3. 将基底牢固压入 55 g 棒模中。分层压实，以消除空气孔隙，并形成干净、紧密的主体。表面应平整且紧实。

  • 4. 以低温将牛奶巧克力涂层、可可脂和可可块一同融化，搅拌至完全流动并富有光泽。保持混合物温热且具有流动性，但不要过热；它应始终顺滑且可浇淋。

  • 5. 将棒体脱模，并均匀裹上巧克力混合物。用抹刀刮去多余部分，留下薄而均匀的外壳。涂层凝固后应呈现缎面光泽，并带有清脆断裂感。

  • 6. 冷藏 10 至 15 分钟，直至涂层完全凝固，中心触摸时感觉结实。


    • 装盘与食用


    整条上桌，保持冷藏但不过硬，使外壳能够干净断开，而内部仍保持柔韧。呈现方式应简洁，巧克力接缝整齐，外形方正。

    专业提示


  • 涂层前基底必须足够紧实；任何松散都会导致外壳开裂。

  • 甘油用于调控咀嚼感并防止收口发干，因此必须充分融合。

  • 巧克力层要保持薄。过厚的涂层会削弱这款棒的平衡感，并使口感显得笨重。
    • 无麸质均衡饮食
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