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榛子牛轧风味蛋白棒

榛子牛轧风味蛋白棒
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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 199 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 16.0g
5% DV
膳食纤维4.0g
淀粉9.9g
糖2.1g
蛋白质 20.0g
40% DV
动物蛋白20.0g

关于

这款高蛋白榛子牛轧风味蛋白棒脂肪和碳水含量适中，与常见糖果棒相比添加糖更低，兼具榛子与可可风味，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2.5mcg8%
胆碱22.0mg4%
叶酸18.0mcg5%
烟酸0.9mg6%
泛酸0.5mg10%
维生素B20.2mg17%
维生素B10.1mg7%
维生素A45.0mcg5%
维生素B120.4mcg17%
维生素B60.1mg5%
维生素D0.3mcg2%
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1.6mg9%
镁40.0mg10%
磷150.0mg21%
钾170.0mg4%
硒6.0mcg11%
钠170.0mg7%
锌1.2mg11%

榛子–牛轧糖蛋白棒

前言



这款蛋白棒以干净利落的结构和浓郁的坚果余韵为核心。乳蛋白与水解胶原蛋白赋予其扎实、紧密的咬感，而可可脂与可可块则带来克制的巧克力风味线条，不显厚重。榛子与牛轧糖风味贯穿于一体感清晰、口感利落的基底之中，强调精准的质地表现，而非柔软感。

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 条

  • 每份大小：55 g

  • 准备时间：20 分钟

  • 烹调时间：10 分钟

  • 总时间：1 小时 30 分钟

  • 难度：中级


    • 设备



  • 电子秤

  • 小号耐热碗

  • 小奶锅

  • 硅胶刮刀

  • 55 g 棒状模具或窄型铺纸模具

  • 烘焙纸

  • 冰箱


    • 配料



    蛋白基底


  • 16 g 乳蛋白

  • 6 g 水解胶原蛋白

  • 6 g 聚葡萄糖

  • 2 g 甜味剂

  • 4 g 全脂奶粉

  • 1 g 盐

  • 2 g 香精


    • 脂肪相


  • 5 g 可可脂

  • 4 g 棕榈仁油

  • 4 g 可可块


    • 拌入物与收尾


  • 4 g 榛子，切碎

  • 1 g 大豆脆粒


    • 做法



  • 1. 如有需要，在模具内铺上烘焙纸，并将其放在托盘上以保持稳定。将乳蛋白、水解胶原蛋白、聚葡萄糖、甜味剂、全脂奶粉、盐和香精放入小碗中混合。充分拌匀，直到粉类状态均一、不再有浅色条纹。


  • 2. 将可可脂、棕榈仁油和可可块放入耐热碗中，以极小火隔热加热。持续搅拌 3 至 4 分钟，直至完全融化且顺滑，没有可见固体。混合物应呈流动状态但不过热；一旦变得有光泽且均匀，立即离火。


  • 3. 将脂肪相缓缓倒入干性混合物中，用刮刀翻拌，直到形成稠密的糊状物。继续操作 1 至 2 分钟，直至整体结合紧密、略带黏性且颜色均匀加深。


  • 4. 拌入切碎的榛子和大豆脆粒，至刚好分布均匀即可。质地应保持结构感；不要过度搅拌，否则脆粒会失去清晰口感。


  • 5. 将混合物牢牢压入模具中，分层压实，使表面平整、边角整齐。持续均匀施压 30 至 45 秒，以消除空隙并形成紧密、均匀的棒体。


  • 6. 冷藏 60 分钟，或直至完全定型并触感坚实。成品应能干净脱模，并保持利落边缘而不碎裂。


    • 装盘与食用



    将蛋白棒脱模，整条放在冰镇过的盘子上或铺有烘焙纸的托板上呈现。在微凉的室温下食用最佳，此时可可风味会更舒展，榛子余韵也更清晰，而内部仍保持紧实、精准的结构。

    专业提示



  • 脂肪相必须温和融化；温度过高会削弱可可风味，并使最终咬感变差。

  • 压实步骤至关重要。压得不够紧的蛋白棒会断裂，而不是利落切开。

  • 最后再加入脆粒，并尽量少拌，以保留其在成品中的口感。
    • 无麸质均衡饮食
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