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巧克力花生蛋白棒

巧克力花生蛋白棒
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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2.7g
多不饱和脂肪1.2g
饱和脂肪4.0g
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12.0g
混合/加工蛋白6.0g
植物蛋白2.0g

关于

这款高蛋白巧克力包裹能量棒含有花生颗粒；热量适中、糖分相对较低，并结合乳制与加工蛋白来源，适合作为日常补充蛋白的小食。

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18.0mcg5%
烟酸1.6mg10%
泛酸0.7mg14%
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E1.2mg8%
维生素K2.0mcg2%

矿物质

营养素含量DV%半衰期
钙140.0mg14%
铜180.0mcg20%
铁1.8mg10%
镁35.0mg8%
磷160.0mg23%
钾170.0mg4%
硒6.0mcg11%
钠180.0mg8%
锌1.2mg11%

巧克力包衣花生蛋白棒

前言



这款蛋白棒以干净利落的结构为核心：内里紧实而柔韧，甜度克制，外层则是酥脆的巧克力外壳。花生风味贯穿中心层，再由可可与定型后带有清晰脆裂感的包衣加以强化。它应当吃起来像一款完成度很高的糖果点心，而不是一种妥协。

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： 加餐

  • 产量： 1 条

  • 每份大小： 55 g

  • 准备时间： 15 分钟

  • 烹饪时间： 5 分钟

  • 总时间： 20 分钟

  • 难度： 中等


    • 设备



  • 电子秤

  • 小号搅拌碗

  • 硅胶刮刀

  • 55 g 棒状模具，或容量相近的小型长方形模具

  • 小号平底锅

  • 用于融化的耐热碗

  • 烘焙纸

  • 小号抹刀


    • 配料



    蛋白中心


  • 18 g 乳蛋白

  • 8 g 水解胶原蛋白

  • 5 g 大豆分离蛋白

  • 4 g 花生，研磨细

  • 3 g 甜味剂

  • 2 g 甘油

  • 1 g 棕榈仁油，融化


    • 巧克力包衣


  • 6 g 巧克力涂层

  • 4 g 可可脂

  • 2 g 可可块


    • 收尾


  • 2 g 花生，切碎


    • 做法



  • 1. 如有需要，在模具内铺上烘焙纸。将乳蛋白、水解胶原蛋白、大豆分离蛋白、花生粉和甜味剂放入小碗中混合。充分拌匀，直到粉类分布均匀、整体看起来一致。


  • 2. 加入甘油和融化的棕榈仁油。用刮刀翻拌并按压混合物 1 到 2 分钟，直到其聚合成紧实且可塑的团块。按压时应能成形，质地应顺滑而非松散易碎。


  • 3. 将中心混合物牢固压入模具中，整理成规整的棒状。从一端到另一端均匀压实，确保内部没有空隙。冷藏 5 分钟，至表面刚刚变硬即可。


  • 4. 将巧克力涂层、可可脂和可可块放入耐热碗中，隔微沸的热水一同融化。搅拌至完全顺滑并具有流动性后，离火。包衣应呈现光泽、可倒流状态，且看不到任何颗粒。


  • 5. 将冷却后的蛋白棒脱模，放在烘焙纸上。用融化的巧克力混合物均匀包裹表面，翻面一次以覆盖四周。让多余包衣稍微滴落，然后用抹刀将表面抹平。


  • 6. 在包衣尚未凝固前，撒上切碎的花生。将蛋白棒置于凉爽室温下 10 分钟，或直到外壳变硬、表面呈现干爽洁净的状态。


    • 摆盘与食用



    将蛋白棒略微偏离中心摆放在窄盘上，或放在铺有烘焙纸的托盘上。于凉爽室温下食用最佳，此时外壳会有清晰的脆裂感，而内里仍保持紧实、完整且柔软有弹性。

    专业提示



  • 中心层必须压实到位；压得不够紧会导致断面呈砂状松散。

  • 包衣要保持足够温热以便流动，但不能热到让成品表面失去光泽。

  • 当外层酥脆、内部切开时整齐且不碎裂，这条蛋白棒的状态才算正确。
    • 无麸质均衡饮食
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