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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 60 克

% 每日参考值基于 2000 千卡饮食

卡路里 240 kcal
12% DV
总脂肪 9.0g
14% DV
单不饱和脂肪4.5g
多不饱和脂肪1.5g
饱和脂肪3.0g
总碳水化合物 24.0g
8% DV
膳食纤维6.0g
淀粉14.0g
糖4.0g
蛋白质 20.0g
40% DV
动物蛋白16.0g
植物蛋白4.0g

关于

这款包装蛋白棒以花生和巧克力风味外层制成，富含蛋白质，碳水化合物和脂肪含量适中。每条60克，提供240卡热量和20克蛋白质，适合作为无麸质的均衡加餐。

食材

维生素和矿物质

维生素

营养素含量DV%半衰期
生物素2.0mcg7%
胆碱18.0mg3%
叶酸18.0mcg5%
烟酸2.4mg15%
泛酸0.6mg12%
维生素B20.2mg14%
维生素B10.1mg7%
维生素A10.0mcg1%
维生素B120.3mcg13%
维生素B60.1mg7%
维生素D0.2mcg1%
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55.0mg13%
磷170.0mg24%
钾220.0mg5%
硒6.0mcg11%
钠210.0mg9%
锌1.4mg13%

咸味花生蛋白棒

前言


这款蛋白棒以利落的结构为核心：紧实浓密的花生内芯，以可可提香、以盐提锐，再覆上一层薄薄的巧克力涂层封存风味。菊苣根纤维与乳蛋白混合物赋予其严肃蛋白棒应有的结实嚼劲，而甘油则在不带来绵软口感的前提下保持柔韧。成品入口应有克制而明确的咬感，不应松散碎裂，收尾则在甜、苦、咸之间达到精准平衡。

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： 零食

  • 产量： 1 根

  • 每份大小： 60 g

  • 准备时间： 15 分钟

  • 烹饪时间： 10 分钟

  • 总时间： 25 分钟

  • 难度： 中等


    • 设备


  • 小号平底锅

  • 耐热搅拌碗

  • 小号硅胶刮刀

  • 电子秤

  • 60 g 棒状模具或一个铺好衬里的小型长方形模具

  • 抹刀或调温抹刀

  • 冰箱


    • 原料



    花生内馅


  • 花生，细磨或顺滑花生酱：16 g

  • 乳蛋白混合物：13 g

  • 菊苣根纤维：11 g

  • 甘油：5 g

  • 糖：4 g

  • 可可粉：2 g

  • 盐：0.5 g


    • 涂层


  • 巧克力涂层：8.5 g

  • 棕榈油：0.5 g


    • 做法


  • 1. 将模具整齐铺好衬里，放在手边备用。在耐热碗中混合花生、乳蛋白混合物、菊苣根纤维、糖、可可粉和盐。充分拌匀，直到所有干性原料分布均匀，不再有颜色较浅的条纹。


  • 2. 加入甘油，用刮刀拌压至混合物开始结团。状态应变得黏结成团、略带光泽，并在按压时能够稳固成形。


  • 3. 将混合物转入模具中。用力且均匀地压实，并用刮刀平面将表面压紧整平。蛋白棒应紧密、平整且无空隙。冷藏 10 分钟，直到表面感觉定型，且能够完整脱模。


  • 4. 将巧克力涂层和棕榈油放入小号平底锅中，以极小火加热。搅拌至刚刚融化且顺滑即可，立即离火。涂层应呈流动状态、富有光泽且温热，但不能过热。


  • 5. 将冷藏后的蛋白棒脱模，放在架子或干净的托盘上。将涂层倒在或抹在蛋白棒表面，形成薄而均匀的一层，完全覆盖顶部，并保留整洁边缘。置于室温下静置定型，或短暂冷藏至坚实且表面转为哑光。


    • 装盘与食用


    可整根食用，或沿对角线利落切开，以展示其紧实的内部结构。成品外观应简洁克制，巧克力外壳完整，底下的花生内芯紧密扎实。

    专业提示


  • 压实内馅时要果断施压；压缩不足会导致蛋白棒松散易碎。

  • 涂层要保持薄。外壳过厚会主导整体口感，并削弱花生风味。

  • 盐必须在干性混合物中充分分散，以避免出现局部过咸的尖锐口感。
    • 无麸质均衡饮食
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