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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 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 17.0g
6% DV
膳食纤维3.0g
淀粉12.2g
糖1.8g
蛋白质 20.0g
40% DV
动物蛋白16.0g
混合/加工蛋白3.0g
植物蛋白1.0g

关于

这款榛子牛轧风味蛋白棒外层裹巧克力，主打高蛋白，每份含20克蛋白质，碳水和脂肪适中，属于低添加糖取向的蛋白加餐选择。

食材

维生素和矿物质

维生素

营养素含量DV%半衰期
生物素3.0mcg10%
胆碱18.0mg3%
叶酸18.0mcg5%
烟酸1.2mg8%
泛酸0.7mg14%
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E1.2mg8%
维生素K2.0mcg2%

矿物质

营养素含量DV%半衰期
钙180.0mg18%
铜180.0mcg20%
铁1.8mg10%
镁35.0mg8%
磷160.0mg23%
钾170.0mg4%
硒6.0mcg11%
钠170.0mg7%
锌1.2mg11%

榛子牛轧风味蛋白棒

前言



这款蛋白棒强调干净的结构与克制的享受：坚实的乳蛋白基底、带坚果香的内芯，以及收敛的巧克力收尾。整体平衡应以牛轧风味为先，甜味为次，榛子与可可的比例需保持精准。成品必须切面利落、食用整洁，且入口后不应留下油腻塌陷的感觉。

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：加餐

  • 产量：1 条

  • 每份大小：55 g

  • 准备时间：20 分钟

  • 烹饪时间：0 分钟

  • 总时间：2 小时 20 分钟

  • 难度：中等


    • 设备



  • 电子秤

  • 小号耐热碗

  • 小奶锅

  • 硅胶刮刀

  • 55 g 棒状模具或一个铺好衬里的小型长方形模具

  • 烘焙纸

  • 冰箱


    • 配料



    蛋白基底


  • 20 g 乳蛋白

  • 8 g 水解胶原蛋白

  • 10 g 甜味剂

  • 4 g 可可脂，融化

  • 4 g 全脂奶粉

  • 3 g 榛子，切碎

  • 2 g 可可块，细刨或切得很碎

  • 2 g 大豆脆粒

  • 1 g 甘油

  • 1 g 葵花籽油

  • 0.5 g 盐


    • 做法



  • 1. 如有需要，用烘焙纸铺好模具，并放在手边备用。模具必须干净且冷却，这样蛋白棒定型后表面才会平整光滑。


  • 2. 在一个小号耐热碗中，混合乳蛋白、水解胶原蛋白、甜味剂、全脂奶粉和盐。用刮刀充分拌匀，直到粉类分布均匀，不再有颜色较浅的条纹。


  • 3. 加入榛子、可可块和大豆脆粒。轻轻翻拌至这些颗粒均匀分散在干性混合物中即可。


  • 4. 在小奶锅中，用小火将可可脂、甘油和葵花籽油加热 1 至 2 分钟，直至可可脂完全融化、混合物呈流动状态即可。不要让其冒烟或沸腾。


  • 5. 将温热的油脂混合物倒入干性配料中。用力搅拌 1 至 2 分钟，直到形成致密、黏结的糊状物。按压时混合物应能成团，且看起来受潮均匀，不应有可见的干粉。


  • 6. 将混合物转入准备好的模具中。分薄层用力压实，每加入一层都压紧一次，以排除空气空隙，并形成边缘分明、结构紧实的蛋白棒。


  • 7. 将模具冷藏 2 小时，或直到蛋白棒完全定型、触感坚实，并且从烘焙纸上提起时不会变形移动。质地应致密、切面干净，而非脆裂。


  • 8. 小心脱模，食用前在凉爽室温下静置 5 分钟，使质地略微放松，并让可可香气更好地展开。


    • 摆盘与食用



    将整条蛋白棒放在小巧的素色盘子上，或铺有烘焙纸的托盘上上桌。摆放时让长边朝前，表面保持完整无损，以呈现紧致而克制的完成感。理想的口感应是紧实、细腻、咬下时干净利落，先感受到富含蛋白的咀嚼感，随后榛子与可可风味逐渐展开。

    专业提示



  • 混合物必须果断压实；压得不够会导致蛋白棒松散易碎。

  • 如果混合物看起来偏干，说明加入油脂后搅拌时间不够；继续翻拌，直到其均匀黏结。

  • 只冷藏到定型即可。冷藏过度会使质地变硬，并削弱牛轧风味特征。
    • 无麸质均衡饮食
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