奥木灵-AMULYN | FAQ常见问题

QWhy does matcha have a scent similar to nori (seaweed)?展开更多

ATo produce high-quality matcha, tea cultivars with high amino acid and protein content are selected. For 20 days prior to harvesting, the tea plants are shaded to prevent direct sunlight exposure. This month-long shading process significantly increases the chlorophyll content and moisture levels in the tea shoots. It promotes the absorption of elements such as Ca, S, and Cu, enhancing the plant's nutrient uptake. This process markedly increases the amino acid content in the leaves while reducing bitterness. As a result, the tea develops a rich flavor and a unique aroma characteristic of shaded growth, including a subtle nori-like scent. This distinctive flavor profile is indicative of authentic matcha.

QFor plant-based protein beverages, which hydrolyzed oat flour would you recommend to achieve a smooth mouthfeel?"展开更多

A

GMFO08 enzymatically hydrolyzed oat flour has higher viscosity than GMFO09. When recommending to clients:

For addition rates up to 5%, recommend Type 01.
For addition rates above 5%, recommend Type 08.

Consider other plant proteins in the beverage (e.g., oat-walnut, oat-peanut blends). For 1-2% addition rates, recommend Type 01.Current usage:

GMFO08: Maximum client addition rate of 7.5%
GMFO09: Maximum client addition rate of 25%

Recommendations should account for addition rate and presence of other plant proteins in the formulation.

QWhat are the recommendations for the application of enzymatically hydrolyzed oat flour in bread?展开更多

A

For customers with their own formulations, we recommend Oat Flour No. 04.
For customers developing new products, we offer a composite oat flour. Detailed formulation information can be discussed directly with us. The formulation contains no added oil or sugar.

We can provide a 1kg sample of the composite oat flour for testing. The minimum order quantity is 500kg.

QWhat are the sterilization methods for AMULYN hydrolyzed oat flour powder?展开更多

A

GMFO04 and GMFO05 are sterilized at approximately 120°C for 2 minutes.
GMFO08 and GMFO09 use UHT (Ultra-High Temperature) sterilization method (135°C for 2-5 seconds).
GMFO12A and GMFO13A employ instant high-temperature direct spray sterilization (140°C for <1 second).

QWhat is matcha？ 展开更多

A

Matcha is a powdered green tea produced through a unique process. The tea plants are shaded for about 20 days before harvesting, a method known as "covered cultivation." After harvesting, the leaves are steamed, dried (without rolling), and finally ground into a fine powder using stone mills. Due to these specific cultivation methods and processing techniques, matcha is fundamentally different from regular green tea powder.

QWhy does matcha have a distinctive aroma?展开更多

A

Matcha's aroma is similar to that of nori (seaweed). This is because authentic matcha has a longer growing period, resulting in a higher amino acid content. Consequently, it has a fresh scent reminiscent of nori. When distinguishing between matcha and regular green tea powder, you can try using this olfactory method.

QWhy does matcha have so many different grades?展开更多

A

Generally, the quality of matcha is determined by a combination of factors including color, taste, mesh size (fineness of particles), and raw material quality. Rather than having multiple specifications, matcha is more accurately described as being categorized into different quality grades. High-quality matcha is suitable for traditional tea ceremony use as koicha (thick tea). The next grade is appropriate for dietary supplements, while lower grades are used for baking and beverages. The varying prices and quality levels of different matcha grades largely determine their intended applications.

QHow much oat powder flour is recommended to add to the drink?展开更多

A

The addition amount of enzymatic hydrolysis oat powder in oat drinks is 10%-15%.