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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2.9g
多不饱和脂肪0.8g
饱和脂肪4.2g
反式脂肪0.1g
总碳水化合物 17.0g
6% DV
膳食纤维4.0g
淀粉11.0g
糖2.0g
蛋白质 20.0g
40% DV
动物蛋白17.0g
植物蛋白3.0g

关于

这款高蛋白花生棒外层裹有巧克力，脂肪适中、糖分相对较低，并含少量膳食纤维，适合作为日常加餐选择。

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22.0mg4%
叶酸18.0mcg5%
烟酸1.2mg8%
泛酸0.5mg10%
维生素B20.3mg19%
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E0.8mg5%
维生素K2.0mcg2%

矿物质

营养素含量DV%半衰期
钙180.0mg18%
铜120.0mcg13%
铁1.2mg7%
镁45.0mg11%
磷160.0mg23%
钾170.0mg4%
硒6.0mcg11%
钠220.0mg10%
锌1.1mg10%

咸味花生蛋白棒

前言



这款棒以干净利落的结构、浓郁的花生风味，以及受控的咸味收尾为核心。质地应当结实但不脆裂，内部紧密而柔韧，外层则是一层薄薄的巧克力壳，入口时应顺畅裂开而不碎裂。它是一款讲究精确的糖点：甜度克制，盐味有意为之，整体平衡应更像一根真正的能量棒，而非糖果。

配方要点



  • 菜品类别： 蛋白糖果棒

  • 菜系或起源： 当代斯堪的纳维亚风格启发

  • 餐次类型： 小吃

  • 产量： 1 根

  • 每份分量： 55 g

  • 准备时间： 20 分钟

  • 烹饪时间： 10 分钟

  • 总时间： 30 分钟

  • 难度： 中等


    • 设备



  • 小号搅拌碗

  • 耐热碗

  • 小奶锅

  • 硅胶刮刀

  • 电子秤

  • 55 g 棒状模具或一个铺衬的小型长方形模具

  • 抹刀或调色刀

  • 冰箱


    • 配料



    花生蛋白基底


  • 18 g 乳蛋白

  • 6 g 水解胶原蛋白

  • 8 g 花生，切碎

  • 4 g 全脂奶粉

  • 3 g 大豆脆粒

  • 2 g 甜味剂

  • 2 g 甘油

  • 1 g 盐

  • 1 g 香料


    • 巧克力涂层


  • 6 g 可可脂

  • 3 g 棕榈仁油

  • 1 g 可可浆

  • 0.5 g 乳化剂

  • 0.5 g 甜味剂


    • 做法



  • 1. 将乳蛋白、水解胶原蛋白、切碎的花生、全脂奶粉、大豆脆粒、甜味剂、盐和香料放入小碗中。充分混合，直到干性材料分布均匀，大豆脆粒和花生也均匀分散。


  • 2. 加入甘油，用刮刀翻拌并压拌 1 至 2 分钟。混合物应开始结合成紧实、可塑形的糊状物，表面略带黏性，且没有干粉团块。


  • 3. 将花生蛋白基底牢牢压入 55 g 棒状模具或一个铺衬的小型长方形模具中。分层压实，以消除空气空隙并形成紧密、均匀的内芯。冷藏 10 分钟，直到表面定型且棒体能够完整保持形状。


  • 4. 将可可脂、棕榈仁油、可可浆、乳化剂和甜味剂放入耐热碗中混合。置于极小火上，或放在仅微微冒汽的隔水加热上，加热融化至顺滑且完全融合。搅拌至涂层呈现光泽并具有流动性，且看不到明显颗粒。


  • 5. 将冷藏后的棒脱模，放在架子上或烘焙纸上。用勺淋上或直接倒上巧克力涂层，形成薄而均匀的一层；如有需要，翻面一次以覆盖侧面。让多余涂层自然流下，使最终外层保持轻薄而不过厚。


  • 6. 将裹好涂层的棒在凉爽室温下静置 5 分钟，然后再冷藏 5 至 8 分钟，直到涂层刚好变硬、表面断口干净利落。内部应依然保持紧密，外观整洁，光泽克制。


    • 摆盘与食用



    将整根棒放在小巧、素净的盘子上，或铺有烘焙纸的托盘上整根呈上。成品应呈现紧凑而精准的观感：深色、抛光般的外壳包裹着浅色、以花生风味为主的内里。以凉爽室温食用，可获得最佳的脆裂感与咀嚼感平衡。

    专业备注



  • 基底必须大力压实；若压得松散，切开或咬下时会碎裂。

  • 涂层要保持轻薄。过厚的外壳会削弱花生风味，并破坏预期的口感结构。

  • 只冷藏到刚好定型即可。过度冷藏会使棒体变得过硬，失去应有的咀嚼感。
    • 无麸质均衡饮食
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