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巧克力裹层焦糖花生蛋白棒

巧克力裹层焦糖花生蛋白棒
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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3.2g
多不饱和脂肪1.2g
饱和脂肪3.5g
反式脂肪0.1g
总碳水化合物 18.0g
6% DV
膳食纤维3.0g
淀粉13.0g
糖2.0g
蛋白质 20.0g
40% DV
动物蛋白14.0g
混合/加工蛋白4.0g
植物蛋白2.0g

关于

这款高蛋白 Barebells 蛋白棒外层裹有巧克力，内含焦糖花生夹心。按每根55克估算，脂肪和碳水适中，蛋白质含量高，适合作为加餐或运动后补充。

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18.0mg3%
叶酸12.0mcg3%
烟酸1.2mg8%
泛酸0.6mg12%
维生素B20.2mg15%
维生素B10.1mg7%
维生素A40.0mcg4%
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160.0mg23%
钾180.0mg4%
硒6.0mcg11%
钠170.0mg7%
锌0.9mg8%

巧克力包衣焦糖花生蛋白棒

前言


这款棒的结构追求干净利落：柔韧的焦糖花生内芯，结实到足以切割，外层包裹顺滑的巧克力外壳。蛋白基底赋予其扎实口感而不显厚重，而甘油与聚葡萄糖则保留了柔嫩的咀嚼感。它应当吃起来像糖果点心，但又具备成型能量棒应有的稳定性。

配方要点


  • 菜品类别： 蛋白棒

  • 菜系或来源： 当代斯堪的纳维亚糖果工艺

  • 餐次类型： 零食

  • 产量： 1 条

  • 每份规格： 55 g

  • 准备时间： 20 分钟

  • 烹饪时间： 10 分钟

  • 总时间： 30 分钟

  • 难度： 中等


    • 设备


  • 小号搅拌碗

  • 小奶锅

  • 耐热刮刀

  • 55 g 棒模，或一个铺衬的小型长方形模具

  • 小号抹刀或勺子

  • 冰箱冷藏空间


    • 配料



    焦糖花生内芯


  • 18 g 乳蛋白

  • 8 g 水解胶原蛋白

  • 8 g 花生，切碎

  • 5 g 焦糖

  • 4 g 甘油

  • 4 g 聚葡萄糖

  • 2 g 葵花籽油

  • 1 g 甜味剂

  • 0.5 g 盐


    • 包衣


  • 4.5 g 巧克力涂层


    • 做法


  • 1. 准备内芯。 在一个小碗中，混合乳蛋白、水解胶原蛋白、切碎的花生、聚葡萄糖、甜味剂和盐。拌匀至所有干性材料分布均匀，花生完全分散。


  • 2. 使混合物结合。 将焦糖、甘油和葵花籽油放入小奶锅中，用小火一起加热 1 到 2 分钟，仅加热至可流动且有光泽即可。不要煮沸。倒入干性混合物中，用刮刀搅拌至形成致密、均一的糊状物。质地应当柔韧、略带黏性，且没有干粉团块。


  • 3. 压模成棒。 将混合物牢固压入模具中，分层压实，使表面平整、边缘清晰。冷藏 10 分钟，或直到蛋白棒足够结实，能够完整脱模。


  • 4. 给蛋白棒包衣。 将巧克力涂层轻柔加热融化至顺滑且可流动。将冷藏后的蛋白棒脱模，放在架子上或烘焙纸上。用勺子舀上或抹开涂层，均匀覆盖整条蛋白棒，使表面完全包裹。让多余的涂层自然流下，以保持外壳薄而整洁。


  • 5. 定型收尾。 冷藏 5 到 8 分钟，直到巧克力涂层凝固、有光泽，且触摸时不再发黏。


    • 装盘与食用


    整条上桌，居中摆放，呈现干净利落。外壳第一口应有清脆断裂感，随后让位于紧实的焦糖花生内里，带来受控的咀嚼感和清晰的巧克力收尾。

    专业提示


  • 内芯必须压实；压得不够紧会导致蛋白棒松散易碎。

  • 巧克力涂层要保持薄。外壳过厚会削弱口感层次，并掩盖内馅风味。

  • 蛋白棒在室温下应保持柔韧，而非柔软；如果会抹开变形，说明内芯结合不足。
    • 无麸质均衡饮食
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