D-tagatose is a rare natural monosaccharide, which is the ketose form of galactose and the epimer of fructose. The sweet characteristic is similar to sucrose, and the heat produced is only one third of sucrose, so it is called low calorie sweetener. Tagatose has excellent nutritional characteristics such as low caloric value, zero glycemic index, blood glucose passivation, caries free, prebiotic effect and Antioxidant activity. Tagatose has been approved by FDA as a pharmaceutical excipient for throat moistening tablets, over-the-counter diabetes cough syrup, chewable antibiotic tablets, non steroidal anti-inflammatory drugs and pediatric drugs. FDA Approves tagatose to replace sucrose and other sweeteners in toothpaste, mouthwash and cosmetics. D-Tagatose Powder,Aspartame Powder,Erythritol Powder,Monk Fruit Extract Xi'an Tian Guangyuan Biotech Co., Ltd. , https://www.tgybiotech.com
Malt cultivation method and technique
Wheat is actually a monocotyledonous plant, not a dicot. However, in some regions, people have historically consumed young wheat shoots as part of their diet. Buckwheat, on the other hand, is known for its high content of rutin, which helps strengthen and expand blood vessels. This makes buckwheat sprouts a beneficial food for individuals with hypertension and cardiovascular conditions. In recent years, sprouting vegetables have gained popularity, and buckwheat sprouts have become one of the most widely cultivated varieties. They can be eaten in various ways—such as raw, stir-fried, or used in soups. The flavor is fragrant with a slight bitterness, making them both nutritious and unique.
Seed Preparation: Buckwheat seeds are typically triangular or oval in shape, with a pointed tip, light brown in color, and smooth in texture. For optimal sprouting, it's essential to use high-quality seeds that are clean, pure, and large in size. Varieties like Shanxi buckwheat or Japanese buckwheat are commonly used, with a dry weight of approximately 26–28 grams per 100 seeds. Before sowing, the seeds should be soaked in saltwater for two days to remove any floating or underdeveloped seeds. This process ensures better germination and uniform sprout growth.
Soaking: After cleaning, the seeds are placed in a container and covered with water at a ratio of 2-3 times the seed volume. The ideal water temperature is between 20–30°C. Buckwheat seeds absorb about 61% of their dry weight in water after soaking for 24–36 hours. Once done, the seeds are rinsed again, excess water is drained, and they are ready for sowing.
Sowing: For each tray, the seeding rate ranges from 150 to 750 grams. Before planting, the seeds should be spread evenly on clean paper or newspaper to ensure even distribution.
Germination: After sowing, the seeds enter the germination stage. Stacked trays are used, and the process is similar to that of pea sprouts. The ideal germination temperature is 23–26°C, and the process takes about three days. When the sprouts reach 2–3 cm in length, they are moved to the growing area for further development.
Growth Management: Buckwheat sprouts thrive in warm temperatures, ideally between 20–25°C. The maximum temperature should not exceed 35°C, and the minimum should stay above 16°C. Temperature control follows the same principles as with pea sprouts. Ventilation is also important during growth. Buckwheat sprouts prefer bright light but should be rotated daily and given a day of low light before being harvested. In greenhouses or protected environments, extra care is needed during summer and autumn to prevent overgrowth, aging, and poor taste. Watering should start lightly and increase gradually. In summer, watering may be required 5–6 times a day. It's important not to submerge the seeds or let them drip constantly. Maintaining an air humidity of around 85% by regularly wetting the ground helps promote healthy growth.
Buckwheat sprouts are prone to rot during germination if the environment is too hot and humid or too cold and dry. Therefore, careful control of moisture and temperature is crucial. Using fully matured, high-germination-rate seeds is also key to preventing spoilage and ensuring a successful harvest.