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榛子牛轧糖蛋白棒

榛子牛轧糖蛋白棒
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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 16.0g
5% DV
膳食纤维3.0g
淀粉11.0g
2.0g
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

这款低糖蛋白棒蛋白质含量高、脂肪适中,风味接近带巧克力涂层的榛子牛轧糖口味。配料包括乳蛋白、胶原水解物、榛子、可可脂、全脂奶粉和大豆脆粒。

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22.0mg4%
叶酸18.0mcg5%
烟酸0.9mg6%
泛酸0.5mg10%
维生素B20.2mg15%
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
180.0mg18%
120.0mcg13%
1.6mg9%
35.0mg8%
160.0mg23%
170.0mg4%
6.0mcg11%
140.0mg6%
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与柔韧的咬感为核心:以带有可可香气的乳蛋白与胶原蛋白基底构成主体,榛子提升层次,牛轧糖般的巧克力风味则加深整体风味。成品收口结实却不脆裂,大豆脆粒带来清脆而轻盈的内部口感,可可脂与棕榈仁油则赋予其细腻顺滑的融化感。这是一款构成完整的蛋白棒,在甜度、质地与克制感之间拿捏精准。

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: 15 分钟

  • 烹饪时间: 5 分钟

  • 总时间: 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 棒模,或容量相近的小型长方形模具

  • 烘焙纸

  • 抹刀或直边刮板


  • 配料


  • 16 g 乳蛋白

  • 6 g 水解胶原蛋白

  • 5 g 聚葡萄糖

  • 2 g 甜味剂

  • 5 g 可可脂

  • 4 g 榛子,切碎

  • 4 g 棕榈仁油

  • 3 g 全脂奶粉

  • 3 g 可可块,切碎

  • 4 g 大豆脆粒

  • 1 g 甘油

  • 2 g 葵花卵磷脂


  • 做法


  • 1. 用烘焙纸将模具整齐铺好,边缘留出足够的余量,便于之后将蛋白棒完整提起。放在一旁备用。


  • 2. 将乳蛋白、水解胶原蛋白、聚葡萄糖、甜味剂、全脂奶粉和大豆脆粒放入小碗中混合。充分搅拌,使所有干性材料分布均匀,不留局部集中的粉团。


  • 3. 将可可脂、棕榈仁油、可可块、甘油和葵花卵磷脂放入小奶锅中,以最低火加热。轻柔加热 2 至 3 分钟,并持续搅拌,直至完全融化并呈现光泽。混合物应流动顺畅且均匀,看不到任何固体颗粒。


  • 4. 离火。将融化后的油脂混合物分两次加入干性材料中,每次加入后都用力搅拌,直至形成黏结一致的糊状物。最后拌入切碎的榛子。最终混合物应浓稠、顺滑且略具可塑性,同时大豆脆粒仍然保持清晰可辨。


  • 5. 将混合物压入准备好的模具中,铺成均匀的一层,并用刮刀用力压实以排除空气空隙。再用直边工具将表面抹平,使顶部平整且紧实。


  • 6. 冷藏 10 至 12 分钟,或直到蛋白棒凝固定型,能够完整脱模,并保持结实、可切的结构。表面摸起来应干爽,内部则应保持紧密但不过硬。


  • 7. 小心脱模,如有需要可修整边缘,使成品轮廓干净利落。称量成品;总重量应为 55 g。


  • 摆盘与食用


    整条上桌,置于小盘中央,或精确包裹以呈现干净、现代的外观。表面应保持平滑,边缘应清晰利落,整体观感应是紧凑且有意为之,而非粗犷随意。

    专业提示


  • 油脂混合物只需加热至刚刚融化;过度加热会削弱可可香气,并使最终结构变松。

  • 在加入油脂前,干性混合物必须充分拌匀,否则蛋白棒凝固会不均匀。

  • 在模具中充分压实是获得整齐切面和稳定咬感的关键。
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