1. Increase the ground temperature Before garlic enters the greening period, the ground temperature should be increased. The covering on the membrane, such as leaves, crop stalks, dead garlic leaves or dust, etc., should be removed as soon as possible to increase the light transmittance and raise the ground temperature. The damaged mulch should be repaired in time to enhance the effect of heat preservation and warming, and promote the early rejuvenation of mulching garlic. 2. Fertilizer and water management After entering the "Jingzhe" solar term, choose watering and topdressing in the morning on sunny days for 3 to 5 consecutive days, combined with watering acres and fertilizing 20 kg plus 15 kg nitrogen and potassium fertilizer. In case of special drought, you can water once in late March. In principle, do not water too early, otherwise it will easily cause disease or secondary garlic growth. After each watering, it should be cultivated in time to raise the ground temperature to protect the roots and seedlings. If the leaves have yellow tips before and after the Ching Ming Festival, a second topdressing should be carried out in time, mainly using quick-acting nitrogen fertilizer, the usage amount per mu is 20 kg, and the watering frequency should be increased in a timely manner, generally watering once every 10-15 days. Promote plant growth. 3. Prevent and control diseases The temperature in spring is low, and it is prone to cold weather, which affects the normal growth of garlic. At the end of March, when garlic enters the greening period, choose to spray "Bihu" or brassin on the leaves in the afternoon on a sunny day to improve its resistance to stress. Leaf blight and gray mold are common diseases of garlic in spring. At the initial stage of the disease, small white dots appear on the tip of garlic leaves or light brown oblong disease spots appear on the surface of the leaves. When the disease is severe, the leaves die, the base rots, and the garlic plants fall down. When the diseased plant rate reaches 15%, use 50% carbendazim 800 times liquid or 20% Fenmeining 2000 times liquid spray for control. Disclaimer: Some articles on this website are transferred from the Internet. If the legal rights of a third party are involved, please inform this website for processing. phone
Best Health Natural Sweetener Tagatose, which has a very similar taste and texture to sucrose. Sweetness is as 92% as sweet as sugar, but with only 38% of the calories.
Tagatose is generally recognized as safe (GRAS) by the FAO/WHO. USA Food and Drug Administration approved tagatose as a food additive in October 2003 and designated it as generally recognized as safe (GRAS). Korea Food & Drug Administration approved tagatose as health functional food for antihyperglycemic effect. European Food Safety Authority (EFSA) approved tagatose as novel food and novel food ingredient.
Since it is metabolized differently from sucrose, tagatose has a minimal effect on blood glucose and insulin levels. Tagatose is also approved as a tooth-friendly ingredient.
Tagatose is produced from Galactose through an enzymatic process. The health effects of Tagatose on blood glucose level after meal. Tagatose is a natural sweetener. a sweet fillers, suppress high blood sugar. It can improve the intestinal flora, and anti-tooth decay, eliminate bad breath.
1. Anti-hyperglycemic effect
3. can improve the intestinal flora
5. Similar sweetness and sensory profile compared to sugar
Tagatose is an interesting natural sweetener that is just slightly less sweet than sugar. It has 92% of the sweetness but only 38% of the calories so it is useful as part of a calorie controlled diet. It is a monosaccharide with a simple molecular structure similar to glucose.
It has a good taste and a texture similar to sugar. It occurs naturally, but in small quantities in milk, also in certain fruits.
It has less than half the calories of sugar. It has a zero glycemic index. This makes it very suitable as part of a diabetic diet. Unlike most sugars it is not harmful to teeth, in fact it has been shown to help prevent damage to teeth. It is also a prebiotic. This means that it assists in the development of beneficial bacteria in the gut. It is also reputed to slow the absorption of glucose into the bloodstream, so it may be of additional use for diabetics in this regard.
1. Used for jam, jelly production, drinks, milk drinks, oyster sauce, soy sauce and other condiments accessories.
2. The pharmaceutical industry takes it as medicinal syrup sweeteners, thickeners, used in the production of high-end candy and hard candy.
3. Used in healthy products.
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2. Low Calorie : 1.5kcal/g
4. Anti-tooth tooth decaying
Technical points of early spring management of mulched garlic
D-Tagatose Powder is one of the sweeteners. We have other sweeteners. The effective component of Monk Fruit Extract is Mogroside. Mogroside is 300 times sweeter than sucrose and does not produce heat. It is a valuable raw material in beverage and candy industry and the best substitute for sucrose. Aspartame powder, in food and soft drinks, usually aspartame is 180 ~ 220 times sweeter than sucrose. Erythritol Powder, In general, the relative sweetness of aspartame was negatively correlated with the concentration of control sucrose, and varied with different flavor systems, pH, tasting temperature and the concentration of sucrose or other sugars. Erythritol is a kind of filling sweetener, which is a four carbon sugar alcohol. The sweetness of erythritol is only 60% - 70% of sucrose. It has a cool taste, pure taste and no aftertaste. It can be combined with high times sweetener to inhibit the bad flavor of high times sweetener. We strongly recommend pregabalin Powder. It's the best product we sell.