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牛奶巧克力蛋白棒（大豆脆粒夹心）

牛奶巧克力蛋白棒（大豆脆粒夹心）
由 @ronja 记录 | 有 1 位用户喜欢这种食物 | 有 0 位用户收藏了这种食物

营养成分表

每份 55 克

% 每日参考值基于 2000 千卡饮食

卡路里 210 kcal
11% 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 19.0g
6% DV
膳食纤维3.0g
淀粉14.0g
糖2.0g
蛋白质 20.0g
40% DV
动物蛋白14.0g
混合/加工蛋白5.0g
植物蛋白1.0g

关于

这是一款独立包装的蛋白棒，采用牛奶巧克力外层，搭配大豆脆粒和顺滑牛奶夹心。每份55克含20克蛋白质，碳水和脂肪含量适中，适合想补充蛋白质的人群。

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22.0mg4%
叶酸18.0mcg5%
烟酸1.2mg8%
泛酸0.6mg12%
维生素B20.3mg19%
维生素B10.1mg7%
维生素A40.0mcg4%
维生素B120.4mcg17%
维生素B60.1mg5%
维生素D0.5mcg3%
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90.0mcg10%
铁1.8mg10%
镁35.0mg8%
磷160.0mg23%
钾170.0mg4%
硒6.0mcg11%
钠140.0mg6%
锌1.2mg11%

含大豆脆粒与丝滑牛奶夹心的牛奶巧克力蛋白棒

前言



这款棒的设计重在对比：柔韧、富含蛋白质的内芯包裹在一层薄薄的牛奶巧克力外壳中，并以大豆脆粒带来最后的脆裂感。甜度控制得当，质地层次分明，收口干净而不甜腻。这是一款讲究精确的糖果点心，旨在拥有能量棒般的食用方式，同时呈现组合式甜点般的表现。

配方要点



  • 菜品类别： 糖果棒

  • 菜系或来源： 当代欧式风格

  • 餐次类型： 小食

  • 成品量： 1 条

  • 每份规格： 55 g

  • 准备时间： 20 分钟

  • 烹饪时间： 5 分钟

  • 总时间： 45 分钟

  • 难度： 中等


    • 设备



  • 小号搅拌碗

  • 耐热碗

  • 小号平底锅

  • 硅胶刮刀

  • 电子秤

  • 棒状模具或长方形硅胶模具，容量 55 g

  • 小号抹刀或调温抹刀

  • 冰箱


    • 原料



    牛奶蛋白夹心


  • 18 g 牛奶蛋白混合物

  • 4 g 水解胶原蛋白

  • 4 g 甜味剂

  • 3 g 棕榈仁油，融化

  • 2 g 甘油

  • 1 g 调味料

  • 0.5 g 盐

  • 4 g 大豆脆粒


    • 外层涂层


  • 18 g 牛奶巧克力涂层

  • 0.5 g 可可脂


    • 做法



  • 1. 在一个 55 g 的棒状模具中铺好内衬或做好准备。保持模具清洁并干燥。如果模具较硬，可轻微冷藏 5 分钟，使涂层接触时能均匀凝固。


  • 2. 在小碗中混合牛奶蛋白混合物、水解胶原蛋白、甜味剂和盐。充分拌匀，使所有干性材料完全分散，不留浅色条纹。


  • 3. 加入融化的棕榈仁油、甘油和调味料。用刮刀将混合物搅拌 1 至 2 分钟，直到其聚合成光滑、紧实的糊状。最后拌入大豆脆粒，只需拌至分布均匀且仍保持完整。


  • 4. 将夹心牢固地压入模具中，铺成单层。用勺背或刮刀压实，使表面平整、整体紧密。冷藏 10 分钟，直至其足够结实，脱模时不会变形。


  • 5. 以低温将牛奶巧克力涂层与可可脂融化，保持混合物流动且有光泽。搅拌至完全顺滑并保持温热而不烫；涂层应能以细薄、均匀的带状流下。


  • 6. 将冷藏后的夹心脱模，放在架子上或烘焙纸上。均匀裹上巧克力涂层，并用刮刀收整侧面、抹平表面。外壳应薄而连续，不应有厚重堆积。


  • 7. 将蛋白棒放入冰箱冷藏 15 至 20 分钟，直到涂层凝固，而中心仍保持紧实、可切。成品在室温下应手感结实，外壳断裂干脆，内部则细腻柔滑。


    • 摆盘与食用



    整条上桌，置于小盘中央，或用烘焙纸整洁包裹。呈现时保持外壳完整、表面无瑕，以便第一眼就能看出酥脆外层与丝滑内芯之间的对比。

    专业提示



  • 涂层包裹前，夹心必须压实；中心若过于松散，会使外壳开裂。

  • 巧克力涂层要保持薄。过厚会削弱咬感，并掩盖质地对比。

  • 大豆脆粒应保持清晰可辨，不要被压碎进糊体中，这样成品才能保有预期的酥脆口感。
    • 无麸质均衡饮食
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