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Quest Creamy Crisp 蛋白棒

Quest Creamy Crisp 蛋白棒
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营养成分表

每份 44 克

% 每日参考值基于 2000 千卡饮食

卡路里 190 kcal
10% DV
总脂肪 8.0g
12% DV
单不饱和脂肪3.0g
多不饱和脂肪1.0g
饱和脂肪4.0g
总碳水化合物 21.0g
7% DV
膳食纤维7.0g
淀粉13.0g
糖1.0g
蛋白质 18.0g
36% DV
动物蛋白18.0g

关于

这是一款包装蛋白棒，标示名称为 Quest Creamy Crisp。营养数据依据单条产品的常见官方标签值整理，食材重量则按可见份量做保守估算。

食材

维生素和矿物质

维生素

营养素含量DV%半衰期
生物素2.5mcg8%
胆碱18.0mg3%
叶酸20.0mcg5%
烟酸1.5mg9%
泛酸0.6mg12%
维生素B20.2mg15%
维生素B10.1mg8%
维生素B120.3mcg13%
维生素B60.1mg6%
维生素E1.2mg8%
维生素K1.5mcg1%

矿物质

营养素含量DV%半衰期
钙170.0mg17%
铜120.0mcg13%
铁1.2mg7%
镁35.0mg8%
磷140.0mg20%
钾120.0mg3%
硒6.0mcg11%
钠210.0mg9%
锌1.1mg10%

Quest 奶香酥脆蛋白棒

前言



这款蛋白棒建立在对比之上：扎实、纯净的蛋白基底，细致的酥脆口感，以及克制的巧克力收尾，使甜度保持平衡。其结构并非随意拼凑，而是经过设计，因此每一层都服务于质地、平衡与精准而令人满足的咬感。这是一款经过完整构成的蛋白棒，而不是伪装成蛋白棒的糖果。

配方要点



  • 菜品类别：蛋白棒

  • 菜系或来源：现代美式

  • 餐次类型：零食

  • 产量：1 条

  • 每份大小：44 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



  • 小号搅拌碗

  • 耐热碗

  • 小号平底锅

  • 硅胶刮刀

  • 电子秤

  • 44 g 蛋白棒模具或一个铺衬的小型长方形模具

  • 烘焙纸

  • 冰箱


    • 配料



    蛋白基底


  • 14 g 蛋白混合物（牛奶分离蛋白、乳清分离蛋白）

  • 8 g 可溶性玉米纤维

  • 4 g 杏仁，切碎

  • 4 g 水


    • 酥脆黏结层


  • 4 g 赤藓糖醇

  • 4 g 棕榈仁油

  • 3 g 可可脂

  • 2 g 天然香料

  • 1 g 葵花卵磷脂

  • 0.5 g 海盐


    • 收尾层


  • 3.5 g 棕榈仁油

  • 0.5 g 可可脂


    • 做法



  • 1. 用烘焙纸铺好一个小型蛋白棒模具，备用。模具应能容纳一条成品重 44 g、边缘整齐且外形紧凑的蛋白棒。


  • 2. 在一个小碗中，将蛋白混合物、可溶性玉米纤维和切碎的杏仁混合。充分拌匀，使杏仁均匀分布在干性基底中。


  • 3. 加入水，用刮刀拌压至混合物成为紧实、成团的糊状物。按压时应能保持成形，且不应有任何干粉残留。


  • 4. 将一个小耐热碗置于温和热源上，放入赤藓糖醇、棕榈仁油、可可脂、天然香料、葵花卵磷脂和海盐，一同加热融化并搅拌至顺滑、完全融合。混合物应呈流动状态、表面有光泽，且无颗粒感。


  • 5. 将温热的黏结层倒在蛋白基底上，迅速且有力地拌匀，直到整体均匀裹覆并略带黏性。将混合物压入准备好的模具中，铺成单层，并紧紧压实以消除空气空隙。表面应平整且紧密。


  • 6. 将模具放回冰箱冷藏 10 分钟，或直到蛋白棒定型并触感结实。


  • 7. 制作收尾层时，将棕榈仁油和可可脂一同融化至澄清且具有流动性。在冷却后的蛋白棒表面薄薄地均匀涂抹或刷上一层，然后放回冰箱冷藏 5 分钟，直到表面凝固并带有轻微酥脆感。


  • 8. 小心脱模。最终质地应为外层结实、切面干净，中心略有柔韧感，并因加入杏仁而带来可控的酥脆口感。


    • 装盘与食用



    将整条蛋白棒放在小巧、素净的盘子上，或铺有烘焙纸的托盘上整条呈现。冷藏后食用，确保表面已凝固、边缘分明，以保持酥脆外层与致密蛋白内芯之间的对比。

    专业提示



  • 基底务必压实；压力不足会使蛋白棒松散易碎，而非紧密成型。

  • 收尾层要保持薄。涂层过厚会削弱酥脆口感，并让蛋白棒产生蜡质感。

  • 蛋白棒切开或脱模时应干净利落，蛋白基底与外层之间不应出现可见分离。
    • 低碳水饮食无麸质均衡饮食
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