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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 210 kcal
11% 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13.2g
糖1.8g
蛋白质 20.0g
40% DV
动物蛋白20.0g

关于

这是一款高蛋白巧克力包衣 Barebells 蛋白棒，口味应为榛子牛轧风味。每条含适中的碳水和脂肪，膳食纤维相对较低，适合作为无麸质加餐或运动后补充。

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12.0mcg3%
烟酸0.6mg4%
泛酸0.4mg8%
维生素B20.2mg15%
维生素B10.1mg4%
维生素A40.0mcg4%
维生素B120.4mcg17%
维生素B60.1mg4%
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35.0mg8%
磷140.0mg20%
钾170.0mg4%
硒4.0mcg7%
钠170.0mg7%
锌1.1mg10%

榛子牛轧风味蛋白棒

前言


这款蛋白棒以干净利落的结构和克制的甜度为核心，榛子与可可被包裹在坚实、近似牛轧糖的基底之中。成品口感应当紧实而不僵硬，表面带有丝缎般的质感，边缘则有清晰的断裂感。它不是一款纵情享受的甜点，而是一件讲求精确的小型糖果制品；这正是它的优势所在。

配方要点


  • 类别：蛋白糖果

  • 菜系或起源：当代欧洲

  • 餐次类型：零食

  • 产量：1 条

  • 每份重量：55 g

  • 准备时间：15 分钟

  • 烹调时间：5 分钟

  • 总时间：20 分钟

  • 难度：中等


    • 设备


  • 小号搅拌碗

  • 细筛

  • 小号平底锅

  • 耐热刮刀

  • 55 g 棒模，或一个铺好衬纸的小型长方形模具

  • 电子秤

  • 冰箱


    • 配料


  • 18 g 乳蛋白

  • 8 g 水解胶原蛋白

  • 8 g 甜味剂

  • 5 g 棕榈脂

  • 6 g 榛子，切碎

  • 4 g 可可脂

  • 2 g 全脂奶粉

  • 2 g 可可块，切碎

  • 1 g 大豆卵磷脂

  • 0.5 g 香料

  • 0.5 g 盐


    • 做法


  • 1. 在模具中铺好衬纸，并放在随手可取的位置。将乳蛋白、水解胶原蛋白、甜味剂、全脂奶粉和盐放入小碗中混合，然后一同过筛以去除结块。混合物应当细腻、颜色浅淡且混合均匀。

  • 2. 将棕榈脂、可可脂和可可块放入小号平底锅中，以极小火一同融化，边加热边搅拌，直至顺滑并具有流动性即可。可可块一旦完全融化，立即离火；混合物应当呈光亮状态并保持温热，而不是过热。

  • 3. 将大豆卵磷脂和香料加入融化的油脂混合物中，搅拌至完全分散。加入干性混合物，用刮刀拌压至形成浓稠、均一的糊状。最后拌入切碎的榛子，使其在成品棒中仍保持清晰可见。

  • 4. 将混合物牢牢压入准备好的模具中，铺成均匀的一层。以稳定而明确的压力压实，使表面平整紧密，边缘不留可见空隙。

  • 5. 冷藏 10 分钟，或直至蛋白棒完全定型、触感坚实。成品质地应当紧密、整体性良好，脱模时干净利落且不碎裂。


    • 装盘与食用


    将蛋白棒脱模，整条放在小盘中或铺有烘焙纸的托盘上食用。表面应保持平滑而紧致，细碎的榛子若隐若现，可可风味则内敛克制。

    专业提示


  • 干性混合物必须过筛；任何结块都会削弱蛋白棒的质地。

  • 融化后的油脂应保持温热而非高温，否则混合物会结块并失去干净的表面质感。

  • 在模具中压实是关键；这正是赋予蛋白棒恰当密度与咬感的步骤。
    • 无麸质均衡饮食
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