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咸味花生蛋白棒

咸味花生蛋白棒
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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2.6g
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 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15.0g
混合/加工蛋白3.0g
植物蛋白2.0g

关于

这款蛋白棒以花生风味为主，外层带巧克力涂层，蛋白质含量高，碳水和脂肪适中，属于低添加糖取向的便携零食。

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1.2mg8%
泛酸0.6mg12%
维生素B20.2mg15%
维生素B10.1mg7%
维生素A45.0mcg5%
维生素B120.4mcg17%
维生素B60.1mg5%
维生素D0.4mcg2%
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180.0mcg20%
铁1.2mg7%
镁35.0mg8%
磷150.0mg21%
钾170.0mg4%
硒6.0mcg11%
钠180.0mg8%
锌1.1mg10%

咸味花生蛋白棒

前言



这款蛋白棒以干净的结构与直接的风味为核心：烘烤花生、克制的盐味，以及为甜感勾勒轮廓的可可收尾。质地应当紧实但不坚硬，入口时利落断开，并带有轻微嚼感。它是一款紧凑、现代的糖果点心，平衡精准，风格鲜明而毫不妥协。

配方要点



  • 菜品类别： 蛋白棒

  • 菜系或来源： 受当代斯堪的纳维亚风格启发的糖果点心

  • 餐次类型： 小食

  • 产量： 1 条

  • 每份重量： 55 g

  • 准备时间： 15 分钟

  • 烹饪时间： 0 分钟

  • 总时间： 1 小时 15 分钟

  • 难度： 中等


    • 设备



  • 小号搅拌碗

  • 精密电子秤

  • 铺有烘焙纸的 55 g 棒状模具，或尺寸相近的小型长方形模具

  • 小号抹刀

  • 冰箱


    • 原料



    基底


  • 乳蛋白：18 g

  • 水解胶原蛋白：8 g

  • 花生，切碎：9 g

  • 甜味剂：7 g

  • 全脂奶粉：4 g

  • 可可脂，融化：3 g

  • 棕榈仁油，融化：2 g

  • 甘油：2 g

  • 大豆卵磷脂：0.5 g

  • 盐：0.5 g

  • 香料：0.5 g

  • 可可浆，细刨碎或融化：0.5 g


    • 做法



  • 1. 在模具中铺好烘焙纸，以便成品能够完整脱模。将所有原料精确称量；这款配方的平衡依赖于精准度。

  • 2. 在一个小碗中混合乳蛋白、水解胶原蛋白、甜味剂、全脂奶粉和盐。充分拌匀，直到粉类分布均匀且不再有浅色条纹。

  • 3. 加入切碎的花生，再次混合，使其均匀分散在干性基底中。

  • 4. 在第二个小碗中混合可可脂、棕榈仁油、甘油、大豆卵磷脂、香料和可可浆。仅轻微加热至流动且均一即可，可用极小火加热约 1 分钟，或分短时间间隔加热，并搅拌至表面有光泽、完全融合。

  • 5. 将温热的液体混合物倒在干性原料上。迅速用抹刀翻拌，直到整体均匀润湿并开始结团。状态应当是紧密、可塑、略带黏性，而不是湿软。

  • 6. 将混合物压实到准备好的模具中，铺成单层。以稳定的压力压紧，使表面平整紧密，角落处不留空气空隙。

  • 7. 冷藏 60 分钟，或直到蛋白棒足够坚实，能够利落脱模，并在切开或咬下时保持清晰边缘。


    • 装盘与食用



    将蛋白棒脱模后整条食用，或沿对角线利落切开，以获得更精致的呈现。表面应保持光滑紧实，花生能透过整体结构清晰可见，成品收尾应为哑光而非油腻发亮。

    专业提示



  • 混合物必须用足够力度压实；压缩不足会导致蛋白棒松散易碎。

  • 融化的油脂只需保持刚好可流动即可。过高温度会使结构变松，并削弱成品表面的质感。

  • 最终质地应当外层坚实、中心带有可控的嚼感，盐味应在收尾时显现，而不应在第一口就喧宾夺主。
    • 无麸质均衡饮食
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