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巧克力坚果蛋白棒

巧克力坚果蛋白棒
由 @leo 记录 | 有 2 位用户喜欢这种食物 | 有 1 位用户收藏了这种食物

营养成分表

每份 60 克

% 每日参考值基于 2000 千卡饮食

卡路里 230 kcal
12% DV
总脂肪 9.0g
14% DV
单不饱和脂肪3.5g
多不饱和脂肪1.5g
饱和脂肪4.0g
总碳水化合物 22.0g
7% DV
膳食纤维8.0g
淀粉11.0g
糖3.0g
蛋白质 20.0g
40% DV
动物蛋白12.0g
植物蛋白8.0g

关于

这款高蛋白棒外层裹有巧克力，内含酥脆坚果颗粒，脂肪适中，糖分也比一般糖果棒更低，适合想补充蛋白质又想兼顾口感的人。

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28.0mg5%
叶酸18.0mcg5%
烟酸1.6mg10%
泛酸0.7mg14%
维生素B20.2mg14%
维生素B10.1mg7%
维生素A20.0mcg2%
维生素B120.4mcg17%
维生素B60.1mg7%
维生素D0.5mcg3%
维生素E1.8mg12%
维生素K2.0mcg2%

矿物质

营养素含量DV%半衰期
钙180.0mg18%
铜180.0mcg20%
铁2.1mg12%
镁55.0mg13%
磷190.0mg27%
钾220.0mg5%
硒7.0mcg13%
钠170.0mg7%
锌1.6mg15%

巧克力蛋白坚果棒

一款裹有巧克力的高蛋白零食棒，含花生和杏仁，以三氯蔗糖增甜，并以可溶性玉米纤维和甘油作为黏结剂。它更接近商业化蛋白棒，而非传统家庭烹饪菜肴。

配料


总重量：60 g

  • 乳蛋白，14 g

  • 大豆分离蛋白，8 g

  • 花生，10 g

  • 杏仁，6 g

  • 巧克力涂层，8 g

  • 可可脂，4 g

  • 可溶性玉米纤维，6 g

  • 甘油，2 g

  • 棕榈油，1 g

  • 天然香料，0.8 g

  • 葵花卵磷脂，0.6 g

  • 盐，0.3 g

  • 三氯蔗糖，0.3 g


    • 做法


  • 1. 将乳蛋白、大豆分离蛋白、可溶性玉米纤维、盐和三氯蔗糖放入搅拌碗中混合。

  • 2. 加入甘油、棕榈油和天然香料，搅拌至形成浓稠且可塑形的面团。

  • 3. 将花生和杏仁均匀拌入。

  • 4. 将混合物压成棒状，冷藏至定型。

  • 5. 将巧克力涂层与可可脂一起融化，然后均匀裹在棒上。

  • 6. 再次冷藏，直到涂层凝固。


    • 准备时间和烹饪时间


    准备时间：15 分钟
    烹饪时间：5 分钟
    冷藏时间：30 分钟

    实用提示


    使用切得较碎的坚果可获得更好的口感，也更容易整形。裹涂层前先将混合物冷藏，这样蛋白棒能更好地保持形状。
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