Method for preparing sugar alcohol composition based on siraitia grosvenorii sugar-containing component

Abstract

The invention relates to the technical field of sugar alcohol preparation, in particular to a method for preparing a sugar alcohol composition based on a siraitia grosvenorii sugar-containing component, which comprises the following steps: inoculating a mannitol producing bacterium into the siraitia grosvenorii sugar-containing component, fermenting to produce mannitol, treating the obtained mannitol-containing component to obtain a pre-fermentation concentrated solution, and concentrating the pre-fermentation concentrated solution to obtain the sugar alcohol composition based on the siraitia grosvenorii sugar-containing component. Inoculating erythritol producing bacteria into the primary fermentation concentrated solution, and carrying out aerobic fermentation to produce the erythritol and obtain the sugar alcohol composition containing the mannitol and the erythritol. The sugar alcohol composition is produced and prepared only by taking the siraitia grosvenorii component as a fermentation substrate, so that resource waste and sewage treatment cost caused by waste of sugar-containing byproducts generated in the mogroside processing process are reduced, and the industry chain of siraitia grosvenorii is also extended.

Description

Technical Field

[0001] The present application relates to the technical field of sugar alcohol preparation, and in particular to a method for preparing a sugar alcohol composition based on the sugar-containing components of Momordica grosvenori. Background Art

[0002] Monk fruit (Shengguo) is a plant with both medicinal and edible properties, known for its lung-moistening, cough-relieving, and laxative properties. Currently, in the large-scale Monk fruit industry, mature Monk fruit is primarily used to extract mogrosides for use as a sweetener, with a small amount dried into dried fruit for use in medicine and primary food processing. Fresh Monk fruit or dried fruit juice contains a significant amount of sugar. The large-scale extraction process for mogrosides produces a significant amount of sugary byproducts, which account for 70%-85% of the total soluble solids in Monk fruit. In addition to sugars, these byproducts also contain nutrients such as protein, amino acids, and inorganic salts, as well as trace vitamins such as niacin, folic acid, pantothenic acid, vitamin B12, and biotin. These sugary components are primarily glucose, fructose, and sucrose, which together account for 50%-75% of the total byproduct solids, with the ratio of fructose to glucose being approximately 1:1. Nitrogen-containing nutrients such as proteins and amino acids account for 8%-12% of the total; inorganic salts, primarily phosphates, comprise 6%-12%, containing a rich potassium ion, as well as significant amounts of magnesium, calcium, sodium, and iron ions. This rich and diverse nutrient content makes it ideal for microbial fermentation. Currently, these sugary byproducts are largely unutilized and discharged as waste into sewage systems, resulting in a significant waste of resources and increasing the difficulty of wastewater treatment. Utilizing these sugary byproducts at a higher value has become an urgent challenge.

[0003] With the development of health awareness, diabetes and obesity caused by sugar intake are receiving increasing attention, and the concepts of low-sugar and sugar substitutes are becoming increasingly popular. Due to their love for sweetness, people generally cannot resist consuming sweet foods. A large number of low-sugar and sugar substitute products have also appeared on the market, most of which use sugar alcohols to achieve sweetness modification through high-intensity sweeteners. In recent years, many well-known beverage brands both domestically and internationally have also launched extremely low-calorie flavored drinks, mainly using erythritol, and the consumption and application of sugar alcohols are becoming increasingly widespread. Currently, there are reports of the use of sugar alcohols to modify the sweetness of monk fruit products in monk fruit juice, monk fruit powder, and monk fruit compound sugar substitute products. However, these are almost all exogenous sugar alcohols, and there are no reports of sugar alcohol products converted from monk fruit endogenous components being used to modify the sweetness of monk fruit products.

[0004] The chemical formula of mannitol is C6H 14O6 is an edible sugar alcohol widely found in nature. It appears as colorless to white needle-shaped or rhombic prism-shaped crystals or crystalline powder. It is odorless, easily soluble in water, and has a refreshing sweetness, approximately 57%-72% of the sweetness of sucrose. It has extremely low hygroscopicity and good chemical stability. It is well tolerated by the human body and has good safety. It has been widely used in the food industry as a low-calorie sweetener, anti-sticking agent for candies, nutritional supplement, texturizer, and moisturizer.

[0005] The chemical formula of erythritol is C4H 10 O4 is also an edible pure natural sweetener widely found in nature. It has the characteristics of extremely low calories, non-cariogenicity, acid and alkali resistance, high thermal stability, cool and pure taste, low moisture absorption and good crystallinity. It is a filler sweetener that can replace sucrose. Its human tolerance is the highest among all sugar alcohol sweeteners, so it has the best safety and the broadest application prospects among all sugar alcohols.

[0006] The main methods for industrial production of mannitol include plant-based extraction, electrolytic reduction, catalytic hydrogenation, and fermentation. Catalytic hydrogenation is currently the primary method for producing mannitol, offering low cost but limited safety. Erythritol, on the other hand, is primarily produced industrially from starchy raw materials through microbial fermentation, which is safe and efficient.

[0007] At present, the industrial production of mannitol and erythritol is all prepared using starch-derived glucose or fructose or a mixture of the two as raw materials. There are few reports on the use of fruit-derived raw materials to produce mannitol or erythritol or a mixture of the two. In academic research and industrial applications, there are also very few reports on the use of endogenous sugar-containing materials from monk fruit to convert mannitol or erythritol or a combination of the two. There are also no monk fruit products on the market that use sugar alcohols converted from endogenous components of monk fruit as raw materials or ingredients.

[0008] Due to limitations in raw materials and process complexity, the production of sugar alcohols is generally based on producing pure products individually, with a wide variety of processes. To improve product yield and raw material utilization, some methods involve first preparing mixed sugar alcohols and then separating and purifying the individual products, such as publications CN101857523A (a method for simultaneously producing xylitol and arabitol from xylose mother liquor) and CN103508848A (a method for producing mannitol and sorbitol from oligofructose wastewater). However, there is limited literature on this topic. Currently, there are fewer literature reports on the simultaneous production of mannitol and erythritol as single products or a mixture of the two, and the actual production results are not ideal. For example, CN111019978A (A method for the simultaneous production of erythritol and mannitol under different dissolved oxygen conditions) provides a method for the simultaneous production of mannitol and erythritol. The final product erythritol and mannitol yields are only 32.61 g / L and 23.15 g / L, respectively. The sugar alcohol yield is low, and its actual operation and effect are not good. In addition, the raw materials are also derived from starch, which is costly.

[0009] The inventors also retrieved CN202311664197.4 (A semi-fermented zero-sucrose monk fruit juice concentrate and its preparation method), which provides a semi-fermented zero-sucrose monk fruit juice concentrate, comprising the following ingredients: glucose, fructose, erythritol, mogroside V, and water, and the mass ratio of glucose, fructose, and erythritol is (1-10): (2-5): 1; the preparation process of the semi-fermented zero-sucrose monk fruit juice concentrate includes enzymatic hydrolysis and fermentation, and the fermentation endpoint is to control the mass ratio of glucose to erythritol to (1-10): 1. The preparation method is to use the liquid material containing sugar components produced during the extraction and processing of monk fruit to inoculate erythritol-producing bacteria for fermentation, and finally obtain the monk fruit juice concentrate containing erythritol by blending. This method only involves mild fermentation of the raw materials, and the resulting purified syrup has a low sugar alcohol content and a low sugar alcohol conversion rate. A large amount of glucose and fructose are not completely converted. The high sugar content will limit its application in the food industry, especially in low-sugar and sugar-free applications. Summary of the Invention

[0010] In order to improve the existing problems, based on the material conditions that the concentrated monk fruit juice or the monk fruit sugary by-product raw materials contain a large amount of sugar, protein, amino acids and inorganic salts and other nutrients, an alcohol-producing strain is inoculated and fermented to prepare a method for preparing a sugar alcohol composition mainly composed of sugar alcohol and containing a small amount of reducing sugar. This will provide a new way to reuse the monk fruit sugary materials, not only reduce the sewage treatment pressure caused by the discharge of sugary by-products, but also effectively improve the utilization rate of monk fruit resources, provide a way to endogenously modify the taste of monk fruit products, extend the product chain of monk fruit, and promote the healthy development of the monk fruit industry.

[0011] The present application provides a method for preparing a sugar alcohol composition based on the sugar-containing components of Momordica grosvenori, and the specific scheme is as follows:

[0012] 1. A method for producing mannitol, comprising: inoculating mannitol-producing bacteria into the sugar-containing components of Momordica grosvenori to ferment and produce mannitol.

[0013] 2. The method according to item 1, wherein the mannitol-producing bacteria is selected from one or more of Lactobacillus buchneri, Lentilactobacillus parabuchneri, Lactobacillus brevis and Leuconostoc.

[0014] 3. The method according to item 1, wherein the sugar-containing components of the monk fruit are selected from one or more of the following: fresh monk fruit juice, dried monk fruit juice, and sugar-containing by-products produced during the processing of mogrosides. Preferably, the sugar-containing components of the monk fruit include sucrose, fructose, and glucose.

[0015] 4. A method for simultaneously producing mannitol and erythritol, comprising:

[0016] Mannitol is produced by inoculating mannitol-producing bacteria into the sugary components of Momordica grosvenori to ferment mannitol.

[0017] The obtained component containing mannitol is processed to obtain a pre-fermentation concentrate.

[0018] Erythritol-producing bacteria are inoculated into the pre-fermentation concentrated liquid to carry out aerobic fermentation of erythritol, thereby producing erythritol and obtaining a sugar alcohol composition containing mannitol and erythritol.

[0019] 5. The method according to item 4, wherein the total content of mannitol and erythritol in the sugar alcohol composition is 65.9%-88.7% by weight of dry solids, and the ratio of mannitol to erythritol is (1:11.3)-(10.2:1).

[0020] 6. The method according to item 4, wherein the total content of glucose and fructose in the sugar alcohol composition is 5.1%-17.8% by weight of dry solids.

[0021] 7. The method according to item 4, wherein the mannitol-producing bacteria is selected from one or more of Lactobacillus buchneri, Lentilactobacillus parabuchneri, Lactobacillus brevis, and Leuconostoc; or

[0022] The erythritol-producing bacteria are selected from one or more of Candida lipolytica, Moniliella pollinis and Yarrowia lipolytica.

[0023] 8. The method according to item 4, wherein the sugar-containing components of the monk fruit are selected from one or more of the following: fresh monk fruit juice, dried monk fruit juice, and sugar-containing by-products produced during the processing of mogroside.

[0024] 9. The method according to claim 4, further comprising: a step of preparing a sugar alcohol composition, the step comprising:

[0025] Adding sucrase to the sugar-containing components of the Momordica grosvenori for enzymolysis, heating the components after enzymolysis to inactivate the enzyme, and cooling the components to obtain the Momordica grosvenori enzymolysis syrup; or

[0026] The treatment includes centrifuging and concentrating the components containing mannitol after the mannitol fermentation is completed to obtain a pre-fermentation concentrate;

[0027] After the aerobic fermentation of erythritol is completed, the erythritol fermentation liquid is centrifuged and concentrated to obtain a sugar alcohol composition containing mannitol and erythritol.

[0028] 10. The method according to claim 4, wherein

[0029] The conditions of the mannitol fermentation are:

[0030] The solid concentration of the Momordica grosvenori enzymatic hydrolysis syrup is 23%-28%, the total sugar content is 13%-17%, the pH is 5.0-6.0, and the fermentation is carried out at 32-35° C. and the ventilation rate is 0%-13% (v / v.min);

[0031] The conditions for the aerobic fermentation of erythritol are:

[0032] The solid content concentration of the Momordica grosvenori enzymatic hydrolysis syrup or pre-fermentation concentrated liquid is 20%-40%, and aerobic fermentation is carried out at 30-33° C. with an aeration volume of 11%-13% (v / v.min).

[0033] 11. A sugar alcohol composition comprising mannitol, erythritol, glucose and fructose, wherein, based on the weight percentage of dry solids, the total content of mannitol and erythritol in the sugar alcohol composition accounts for 65.9%-88.7%, the ratio of mannitol to erythritol is (1:11.3)-(10.2:1), and the total content of glucose and fructose accounts for 5.1%-17.8%.

[0034] 12. The sugar alcohol composition according to item 11, which is prepared by the method according to any one of items 4 to 10.

[0035] 13. The sugar alcohol composition according to item 11 or 12, which can be used in the preparation of mogroside, monk fruit juice, monk fruit powder or other foods and food additives.

[0036] Beneficial effects:

[0037] The present application provides a method for producing a sugar alcohol composition using only monk fruit components as fermentation substrates, reducing resource waste and sewage treatment costs caused by the discard of sugary byproducts produced during the processing of mogrosides, and extending the monk fruit industry chain. BRIEF DESCRIPTION OF THE DRAWINGS

[0038] The accompanying drawings are provided to facilitate a better understanding of the present application and do not constitute an undue limitation on the present application.

[0039] Figure 1 This is the HPLC spectrum of the sugar alcohol mixed standard;

[0040] Figure 2 This is the HPLC spectrum of the sugar mixture standard;

[0041] Figure 3 This is the HPLC spectrum of the sugar components of Momordica grosvenori;

[0042] Figure 4 This is the HPLC spectrum of the sugar-containing raw material of Momordica grosvenori after enzymatic hydrolysis with sucrase;

[0043] Figure 5 This is the HPLC profile of the mannitol-producing single-strain fermentation broth in Example 1 of the present application;

[0044] Figure 6 This is the HPLC profile of the erythritol-producing single-strain fermentation broth in Example 2 of this application;

[0045] Figure 7 This is the HPLC spectrum of the sugar alcohol composition in Example 3 of the present application;

[0046] Figure 8 This is the HPLC spectrum of the crystallization mother liquor of the sugar alcohol composition in Example 3 of the present application;

[0047] Figure 9 This is the HPLC spectrum of the crystallized sugar alcohol composition in Example 3 of the present application. DETAILED DESCRIPTION

[0048] The present application is further described below with reference to examples. It should be understood that the examples are only used to further illustrate and explain the present application and are not intended to limit the present application.

[0049] It should be noted that certain words are used in the specification and claims to refer to specific components. Those skilled in the art should understand that technicians may use different nouns to refer to the same component. This specification and claims do not use the difference in nouns as a way to distinguish components, but use the difference in the functions of the components as the criterion for distinction. As mentioned throughout the specification and claims, "including" or "comprising" are open-ended terms and should be interpreted as "including but not limited to". The subsequent description of the specification is a preferred embodiment of the present application, but the description is based on the general principles of the specification and is not intended to limit the scope of the present application. The scope of protection of this application shall be as defined by the attached claims.

[0050] The technical terms mentioned in this specification have the same meanings as those generally understood by those skilled in the art. In case of any conflict, the definitions in this specification shall prevail.

[0051] In this application, the reference graphs of the sugar alcohol mixture standards involved in the detection accuracy are as follows: Figure 1 As shown; the reference graph of the detection accuracy of the sugar mixed standard version involved is as follows Figure 2 shown.

[0052] In the examples of the present application, all bacterial strains involved were purchased from the China Industrial Culture Collection Center (CICC).

[0053] The present application provides a method for simultaneously producing mannitol and erythritol, which comprises first inoculating mannitol-producing bacteria and then inoculating erythritol-producing bacteria into a culture substrate, and obtaining a composition comprising mannitol and erythritol after fermentation.

[0054] In a specific embodiment of the present application, the mannitol-producing bacteria include Lactobacillus buchneri, Lactobacillus lentus-like buchneri, Lactobacillus brevis or Leuconostoc.

[0055] In the present application, facultative anaerobic microorganisms are inoculated into the sugar-containing components of Momordica grosvenori, and mannitol can be fermented under aerobic or anaerobic conditions. Furthermore, under conditions of similar fermentation efficiency, the ventilation cost of anaerobic fermentation is lower.

[0056] In the present application, Lactobacillus lentus-like bacteria is used as a facultative anaerobic microorganism and can be fermented under aerobic or anaerobic conditions, such as being inoculated into the sugar-containing components of Momordica grosvenori for producing mannitol.

[0057] In a specific embodiment of the present application, the erythritol-producing bacteria include Candida lipolytica, Trichosporon or Trichosporon.

[0058] The present application provides a method for simultaneously producing mannitol and erythritol, which comprises first inoculating the Lactobacillus buchneri, Lactobacillus buchneri-like lentus, Lactobacillus brevis or Leuconostoc into a culture substrate to produce mannitol, and then inoculating the Candida lipolytica, Trichosporon fasciatus or Trichosporon fasciatus to produce erythritol, and obtaining a composition comprising both mannitol and erythritol after fermentation.

[0059] The present application provides a method for simultaneously producing mannitol and erythritol, comprising adding sucrase to the sugar-containing components of Momordica grosvenori for enzymolysis, killing the enzyme after the enzymolysis, first inoculating one or more strains of Lactobacillus buchneri, Lactobacillus lentus buchneri-like, Lactobacillus brevis or Leuconostoc, and after fermentation to produce mannitol, then inoculating one or more strains of Candida lipolytica, Mycosporium fasciatum or Trichosporon-like to produce erythritol, and obtaining a sugar alcohol composition comprising both mannitol and erythritol after fermentation;

[0060] The sugar alcohol composition can be used for the preparation of mogroside, momordica grosvenori juice, momordica grosvenori powder or other foods and food additives.

[0061] In a specific embodiment of the present application, only the sugar-containing components of Momordica grosvenori are added to the culture substrate, and no exogenous nutrients are needed.

[0062] In the present application, the mannitol-producing bacteria and erythritol-producing bacteria were both purchased from CICC.

[0063] In a specific embodiment of the present application, the sugar-containing components of the monk fruit include fresh monk fruit juice, dried monk fruit juice and sugar-containing by-products produced during the processing of mogroside.

[0064] In a specific embodiment of the present application, after mannitol-producing bacteria are accessed into the sugar-containing components of Momordica grosvenori, the fermentation conditions are as follows: the solid concentration of the Momordica grosvenori enzymatic syrup or the pre-fermentation concentrate is 23%-28%, the total sugar content is 13%-17%, the pH is 5.0-6.0, the fermentation is carried out at 32-35°C, and the ventilation volume is 0%-13% (v / v.min).

[0065] For example, the solid concentration of the monk fruit enzymatic hydrolyzed syrup is 23%, 23.1%, 23.2%, 23.3%, 23.4%, 23.5%, 23.6%, 23.7%, 23.8%, 23.9%, 24%, 24.1%, 24.2%, 24.3%, 24.4%, 24.5%, 24.6%, 24.7%, 24.8%, 24.9%, 25%, 25.1%, 25.2%, 25.3%, 25.4%, 25.6%, 25.7%, 25.8%, 25.9%, 26.1%, 26.2%, 26.3%, 26.4%, 26.5%, 26.6%, 26.7%, 26.8%, 26.9%, 27. 5.4%, 25.5%, 25.6%, 25.7%, 25.8%, 25.9%, 26%, 26.1%, 26.2%, 26.3%, 26.4%, 26.5%, 26.6%, 26.7%, 26.8%, 26.9%, 27%, 27.1%, 27.2%, 27.3%, 27.4%, 27.5%, 27.6%, 27.7%, 27.8%, 27.9%, 28%;

[0066] For example, the total sugar content is 13%, 13.1%, 13.2%, 13.3%, 13.4%, 13.5%, 13.6%, 13.7%, 13.8%, 13.9%, 14%, 14.1%, 14.2%, 14.3%, 14.4%, 14.5%, 14.6%, 14.7%, 14.8%, 14.9%, 15%, 15.1%, 15.2%, 15.3%, 15.4%, 15.5%, 15.6%, 15.7%, 15.8%, 15.9%. 9%, 16%, 16.1%, 16.2%, 16.3%, 16.4%, 16.5%, 16.6%, 16.7%, 16.8%, 16.9%, 17%; for example, pH=5.0, pH=5.1, pH=5.3, pH=5.4, pH=5.5, pH=5.6, pH=5.7, pH=5.8, pH=5.9, pH=6.0; for example, the temperature can be 32°C, 32.5°C, 33°C, 33.5°C, 34°C, 34.5°C, 35°C;

[0067] For example, the ventilation rate is 0%, 0.5%, 1%, 1.5%, 2%, 2.5%, 3%, 3.5%, 4%, 4.5%, 5%, 5.5%, 6%, 6.5%, 7%, 7.5%, 8%, 8.5%, 9%, 9.5%, 10%, 10.5%, 11%, 11.5%, 12%, 12.5%, and 13%.

[0068] In a specific embodiment of the present application, after erythritol-producing bacteria are inoculated into the sugar-containing components of the monk fruit, the fermentation conditions are as follows: the solid concentration of the monk fruit enzymatic hydrolyzed syrup is 20%-40%, aerobic fermentation is carried out at 30-33°C, and the ventilation volume is 11%-13% (v / v.min). For example, the solid concentration can be 20%, 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28%, 29%, 30%, 31%, 32%, 33%, 34%, 35%, 36%, 37%, 38%, 39%, 40%; for example, the ventilation volume can be 11% (v / v.min), 11.1% (v / v.min), 11.2% (v / v.min), 11.3% (v / v.min), 11.4% (v / v.min), 11.5% (v / v.min), 11.6% (v / v.min), 11.7% (v / v.min), 11.8% (v / v.min), 11.9% (v / v.min), 12% (v / v.min), 12.1% (v / v.min), 12.2% (v / v.min), 12.3% (v / v.min), 12.4% (v / v.min), 12.5% ​​(v / v.min), 12.6% (v / v.min), 12.7% (v / v.min), 12.8% (v / v.min), 12.9% (v / v.min), 13% (v / v.min).

[0069] The present application provides a method for preparing a sugar-containing component of Momordica grosvenori, wherein:

[0070] The preparation method of monk fruit juice is as follows:

[0071] The fresh or dried fruit of the monk fruit is crushed, and then extracted with hot water. The extract is centrifuged, clarified by ultrafiltration, and concentrated to obtain the monk fruit concentrated juice.

[0072] The present application provides a method for preparing a sugar-containing component of Momordica grosvenori, wherein:

[0073] The preparation method of the sugar-containing by-product of Momordica grosvenori is as follows:

[0074] The sugar-containing by-products produced during the processing of mogroside are collected, clarified by centrifugation or ultrafiltration, and then concentrated into a thick extract to obtain a mogroside sugar concentrate.

[0075] Specifically, the fresh or dried fruit of the monk fruit is crushed and extracted with hot water. The extract is clarified and filtered, and then subjected to adsorption resin chromatography. The chromatography effluent is collected and then vacuum concentrated into a thick extract to obtain the monk fruit sugar-containing concentrated solution.

[0076] Specifically, fresh or dried Momordica grosvenori fruit is crushed and extracted with hot water. The extract is clarified and filtered, and then separated with a nanofiltration membrane to collect the sugar-containing membrane separation liquid (non-mogroside part), which is then concentrated into a thick extract to obtain the Momordica grosvenori sugar-containing concentrated liquid.

[0077] Specifically, the new Momordica grosvenori sugar-containing concentrated liquid is obtained by mixing the Momordica grosvenori sugar-containing concentrated liquids obtained by the two methods mentioned above.

[0078] In a specific embodiment of the present application, the monk fruit juice or the monk fruit sugar concentrate is diluted with sterile purified water to a solid content of 23%-45%, and sucrase is added for enzymatic hydrolysis to hydrolyze all the sucrose into fructose and glucose. The temperature is raised to inactivate the enzyme and then cooled to obtain the monk fruit enzymatic hydrolysis syrup.

[0079] In a specific embodiment of the present application, the Momordica grosvenori enzymatic hydrolyzed syrup is prepared with sterile purified water to a solid concentration of 23%-28%, a total sugar content of 13%-17%, and a pH of 5.0-6.0 (natural). After sterilization and cooling, a mannitol fermentation substrate is obtained, which is then transferred to an anaerobic fermentation tank.

[0080] In a specific embodiment of the present application, activated and expanded mannitol-producing bacteria are inoculated into the mannitol fermentation substrate, and fermented anaerobically or aerobically at 32-35° C., and samples are taken every 12 hours to determine the sugar and sugar alcohol contents.

[0081] In a specific embodiment of the present application, after the fermentation is completed, the fermentation broth is centrifuged, and the strains collected without centrifugation can be used for the next batch of mannitol fermentation; the centrifuged clarified liquid is instantaneously sterilized at high temperature and then concentrated to a solid content of >45% to obtain a pre-fermentation concentrated liquid.

[0082] In a specific embodiment of the present application, the pre-fermentation concentrate is adjusted with sterile purified water to a solid content of 20%-40% to obtain an erythritol fermentation substrate, which is then transferred to an aerobic fermentation tank.

[0083] In a specific embodiment of the present application, the cultured erythritol strain is inoculated into the erythritol fermentation substrate, the temperature is controlled at 30-33°C, the ventilation volume is 11%-13% (v / v.min), and the glucose, fructose and sugar alcohol contents of the fermentation liquid are sampled every 6 hours during fermentation. When the glucose and fructose contents are lower than 20 g / L or the total sugar alcohol content begins to decrease, the fermentation is terminated.

[0084] In a specific embodiment of the present application, after the fermentation is completed, the fermentation liquid containing mannitol and erythritol is centrifuged, and part of the strains collected by centrifugation can be used for the next batch of erythritol fermentation. The centrifuged liquid is sterilized at high temperature instantaneously and cooled to 40-60°C after the sterilization to obtain the post-fermentation liquid.

[0085] In a specific embodiment of the present application, diatomaceous earth is added to the post-fermentation broth, the mixture is kept warm and stirred at 35-55° C. for 10-20 minutes, and then filtered while hot to collect the clarified filtrate.

[0086] In a specific embodiment of the present application, the collected clarified filtrate is cooled to 35° C., diluted with water to a solid concentration of 15%-17%, and then subjected to anion and cation exchange resin for desalting and decolorization, and the chromatographic liquid is collected.

[0087] In one embodiment of the present application, powdered activated carbon is added to the chromatography liquid, and after treatment at 65-70°C for 40 minutes, diatomaceous earth is added and filtered, and the clarified filtrate is collected and concentrated under reduced pressure to a concentrated liquid with a solid content of 20-65% to obtain a concentrated syrup-type sugar alcohol composition. The concentrated syrup-type sugar alcohol composition is dried by spray drying or other drying methods and then pulverized to obtain a solid powder-type sugar alcohol composition.

[0088] In a specific embodiment of the present application, the concentrated syrup-type sugar alcohol composition is slowly cooled and crystallized. After the crystallization is complete, centrifugal filtration is performed to collect the crystals and the crystallization mother liquor respectively. The crystallization mother liquor belongs to the concentrated syrup-type sugar alcohol composition; the obtained wet crystals are dried and then crushed to obtain a crystalline powder mainly composed of mannitol or erythritol.

[0089] In the present application description, the crystals after crystallization of the purified concentrated solution of the sugar alcohol composition are mainly mannitol or erythritol, and the content is 95.0%-98.9% in terms of dry solid weight percentage, for example, it can be 95%, 95.5%, 96%, 96.5%, 97%, 97.5%, 98%, 98.5%, 98.9%, and the mother liquor after crystallization is a syrup-type sugar alcohol composition.

[0090] In the present application, a fermented sugar alcohol composition mainly composed of mannitol and erythritol is obtained by using the sugar-containing component of Momordica grosvenori as raw material, without adding any exogenous nutrients, fermenting with alcohol-producing bacteria, and then drying or not drying after a purification process. The composition is characterized in that: as a percentage by weight of dry solids, the content of mannitol and erythritol in the sugar alcohol composition accounts for 65.9%-88.7%, the ratio of the two sugar alcohols ranges from (1:11.3) to (10.2:1), and contains a small amount of sorbitol, isomalt, glucose and fructose. As a percentage by weight of dry solids, the content of glucose and fructose accounts for 5.1%-17.8%, and the dosage form of the sugar alcohol composition is any one of a concentrated syrup or a solid powder.

[0091] In a specific embodiment of the present application, the content of mannitol and erythritol in the sugar alcohol composition is 65.9%-88.7% by weight of dry matter, for example, it can be 65.9%, 66%, 67%, 68%, 69%, 70%, 71%, 72%, 73%, 74%, 75%, 76%, 77%, 78%, 79%, 80%, 81%, 82%, 83%, 84%, 85%, 86%, 87%, 88%, or 88.7%.

[0092] In a specific embodiment of the present application, the content of glucose and fructose is 5.1%-17.8% by weight of dry matter, for example, 5.1%, 5.5%, 6%, 6.5%, 7%, 7.5%, 8%, 8.5%, 9%, 9.5%, 10%, 10.5%, 11%, 11.5%, 12%, 12.5%, 13%, 13.5%, 14%, 14.5%, 15%, 15.5%, 16%, 16.5%, 17%, 17.5%, and 17.8%.

[0093] In a specific embodiment of the present application, the sugar alcohol composition and the crystals obtained after crystallization of its purified concentrated solution are used in the deep processing of monk fruit to prepare various types of monk fruit juice and monk fruit powder products. The content of mogroside V in the products ranges from 0.01% to 20% and the sugar alcohol content ranges from 59.0% to 98.1% based on the weight percentage of dry solids. The sugar alcohol composition and the crystals obtained after crystallization of its purified concentrated solution can be used in other food industries other than the deep processing of monk fruit as food raw materials or food additives, with an addition amount of 1% to 99% based on the weight percentage of dry solids.

[0094] In this application specification, the calculation formula for the total sugar conversion rate of sugar alcohol is as follows:

[0095] Total sugar conversion rate of sugar alcohol = (m1-m2) / M×100%

[0096] m1——total sugar alcohol mass in fermentation broth;

[0097] m2——the total mass of sugar alcohol in the raw materials;

[0098] M——total sugar mass in raw materials;

[0099] Note: Total sugar includes sucrose, glucose and fructose. Total sugar alcohol content is calculated as the total content of mannitol and erythritol, and other sugar alcohols are not included.

[0100] In this application specification, the method for detecting sugar and sugar alcohol components is:

[0101] Take an aliquot of the material to be tested, dilute with purified water, sonicate for 10 minutes, filter through a 0.22 μm microporous filter, and then test. Chromatographic conditions: Column: NH2P-50 4E; Mobile phase: A: acetonitrile, B: water; Column temperature: 35°C; Evaporative light scattering detector; Injection volume: 10 μL; Flow rate: 1.0 mL / min.

[0102] In this application specification, the method for detecting mogroside V is as follows:

[0103] Take an aliquot of the material to be tested, dilute with purified water, sonicate for 10 minutes, filter through a 0.22 μm microporous filter membrane, and then test. Chromatographic conditions: Column: C18 (5 μm, 4.6 × 250 mm); Mobile phase: A. acetonitrile, B. 0.5‰ phosphoric acid solution, A:B = 23:77; Column temperature: 35°C; Detection wavelength: 203 nm; Injection volume: 10 μL; Flow rate: 0.60 mL / min.

[0104] Experimental Example 1

[0105] Fresh Momordica grosvenori fruit is crushed and then extracted with hot water. The extract is centrifuged, clarified by ultrafiltration, and concentrated to obtain Momordica grosvenori concentrated juice. The Momordica grosvenori concentrated juice is diluted with purified water to a solid content of 45%, and sucrase is added for enzymatic hydrolysis to hydrolyze all sucrose in the material into fructose and glucose. After enzymatic hydrolysis, the enzyme is inactivated by heating and then cooled to obtain Momordica grosvenori enzymatic syrup. The Momordica grosvenori enzymatic hydrolysate syrup was adjusted to a solid concentration of 24%, a total sugar content of about 15%, and a pH of 5.5 with sterile purified water. After sterilization and cooling, 100 mL of each syrup was measured and dispensed into 6 500 mL glass triangular flasks. The activated Lactobacillus lentus cells were inoculated at low density and placed in a 33° C. constant temperature shaking incubator. The syrup was fermented for 60 h at 200 r / min, 100 r / min, and static anaerobic conditions. The contents of the main sugar mannitol in the fermentation substrate and the fermentation broth were sampled and determined. The fructose conversion rate of mannitol was calculated, and the mannitol conversion rate (%) was calculated as follows: (mannitol content in fermentation broth - mannitol content in substrate) / (fructose content in substrate - fructose content in fermentation broth) × 100%. The detection and calculation results are shown in Table 1.

[0106] Table 1 Conversion of sugars and mannitol in mannitol fermentation broth under three aeration conditions

[0107]

[0108] As shown in Table 1, low aerobicity or anaerobicity did not affect the mannitol production performance of the mannitol-producing strains, and anaerobic fermentation was beneficial to saving ventilation costs in the fermentation production stage.

[0109] Example 1

[0110] The fresh fruit of Luo Han Guo was crushed and then extracted with hot water. The extract was centrifuged, clarified by ultrafiltration and concentrated to obtain the concentrated Luo Han Guo juice. The concentrated Luo Han Guo juice was diluted with purified water to a solid content of 45%, and sucrase was added for enzymatic hydrolysis to hydrolyze all the sucrose in the material into fructose and glucose. The raw materials were sampled and tested before and after enzymatic hydrolysis. The spectra before and after enzymatic hydrolysis were as follows: Figure 3 and Figure 4 As shown. After enzymatic hydrolysis, the temperature is raised to inactivate the enzyme, and then cooled to obtain the Momordica grosvenori enzymatic hydrolysis syrup. The Momordica grosvenori enzymatic hydrolysis syrup is prepared with sterile purified water to a solid concentration of 28%, a total sugar content of 17%, and a pH of 5.2. After sterilization and cooling, a mannitol fermentation substrate is obtained, which is transferred to an anaerobic fermentation tank. The prepared fermentation substrate is inoculated with activated and expanded Lactobacillus parabuchneri. The total amount of fermentation substrate is 10 L, and the inoculation amount of mannitol fermentation bacteria is 15% of the total volume of the fermentation substrate, i.e., 1.5 L. Anaerobic fermentation is carried out at 33°C.

[0111] The sugar and sugar alcohol content of the fermentation liquid was tested every 12 hours. When the fructose content was lower than 15 g / L or the mannitol content began to decrease, the fermentation was terminated. The fermentation liquid sample was centrifuged at 3000 rpm / min for 5 minutes, and the supernatant was collected. After boiling with microwave heating, the evaporated water was added and the supernatant was tested and analyzed. The spectrum is shown as follows: Figure 5 As shown, the total sugar conversion rate of the fermentation broth was calculated, and the results are shown in Table 2:

[0112] Table 2 Effect of single bacteria of Lactobacillus brucei

[0113]

[0114] In summary, the ratio of mannitol to erythritol in the fermentation broth was 1:0, and the total content of fructose and glucose was 85.0 g / L.

[0115] Example 2

[0116] Fresh monk fruit is crushed and then extracted with hot water. The extract is centrifuged, clarified by ultrafiltration, and concentrated to obtain monk fruit juice concentrate. The monk fruit juice concentrate is diluted with purified water to a solid content of 45%, and sucrase is added for enzymatic hydrolysis, completely hydrolyzing the sucrose in the material into fructose and glucose. After enzymatic hydrolysis, the enzyme is inactivated by heating and then cooled to obtain monk fruit enzymatic syrup. The monk fruit enzymatic syrup is divided into two parts, A and B. Part A is adjusted with sterile purified water to a solid content of 40%, a total sugar content of 24.3%, and a pH of 5.2, and is inoculated with activated and expanded Moniliella spathulata. Part B is adjusted with sterile purified water to a solid content of 25%, a total sugar content of 15.12%, and a pH of 5.4, and is inoculated with activated and expanded Yarrowia lipolytica. The fermentation substrate liquid volume is 75mL / 500mL, and the erythritol fermentation strain inoculation amount is 10% of the total volume of the fermentation substrate, i.e. 7.5mL; the enzymatic hydrolyzed syrup inoculated with the spore yeast and the Yarrowia lipolytica are placed in a 32°C aerobic shake flask for fermentation with an aeration volume of 11%-13% (v / v.min).

[0117] The sugar and sugar alcohol content of the fermentation broth was tested every 6 h or 24 h. When the total content of fructose and glucose was lower than 20 g / L or the erythritol content did not change significantly, the fermentation was terminated. The fermentation broth sample was centrifuged at 3000 rpm / min for 5 min, and the supernatant was collected. After boiling with microwave heating, the supernatant was supplemented with evaporated water and then tested and analyzed. The total sugar conversion rate of the sugar alcohols in the fermentation broth of the two erythritol-producing strains was calculated. The results are shown in Tables 3 and 4 below.

[0118] Table 3 Effect of single bacteria of Mycobacterium spp.

[0119]

[0120] Table 4 Effect of Yarrowia lipolytica

[0121]

[0122] As can be seen from Table 3 and Table 4, when the fermentation of Saccharomyces cerevisiae was carried out for 30 h, the ratio of mannitol to erythritol in the fermentation broth was 1:11.3, the total content of fructose and glucose was 12.8 g / L, and the conversion rate of erythritol was 1.66 g / (L·h -1 ).

[0123] When Yarrowia lipolytica was fermented for 144 h, the ratio of mannitol to erythritol in the fermentation broth was 1:19.4, the total content of fructose and glucose was 141.0 g / L, and the conversion rate of erythritol was 0.35 g / (L·h -1 ), the fermentation broth detection spectrum is as follows Figure 6 shown.

[0124] While Y. lipolytica has a slightly higher total sugar conversion rate than Mycorrhizal yeast, with glucose conversion rates of approximately 45% and 55%, respectively, Y. lipolytica's sugar alcohol conversion rate is less than one-quarter that of Mycorrhizal yeast. In tandem fermentations, Mycorrhizal yeast has a more pronounced advantage, achieving a sugar conversion rate of nearly 40% and a shorter fermentation cycle, as the majority of the fructose in the feedstock is converted to mannitol by the mannitol-producing strain.

[0125] Example 3

[0126] Mannitol was fermented and produced according to the method of Example 1. The fermentation broth was centrifuged at 3000 rpm / min for 5 min, and the supernatant was collected, sterilized at high temperature instantaneously and concentrated to a solid content of >45% to obtain a pre-fermentation concentrate.

[0127] The pre-fermentation concentrate was adjusted with sterile purified water to a solids content of 40% to obtain the erythritol fermentation substrate. The activated and expanded yeast strain, S. fasciatus, was inoculated. The fermentation substrate volume was 75 mL / 500 mL, and the inoculation volume of the erythritol fermentation strain was 7.5 mL, representing 10% of the total fermentation substrate volume. Fermentation was carried out in an aerobic shake flask at 32°C with an aeration rate of 11%-13% (v / v / min).

[0128] The sugar and sugar alcohol content of the fermentation broth was monitored every 6 hours. Fermentation was terminated when the total fructose and glucose content fell below 20 g / L or the erythritol content began to decrease. A sample of the fermentation broth was centrifuged at 3000 rpm / min for 5 minutes, sterilized by microwave heating, and then cooled to 60°C to obtain the erythritol fermentation broth. Diatomaceous earth was added to the erythritol fermentation broth, stirred at 55°C for 20 minutes, and then filtered while hot. The clear filtrate was collected and cooled to below 35°C. It was diluted with water to a solids concentration of 17%, and then desalted and decolorized on anion and cation exchange resins. The chromatography effluent was collected.

[0129] Powdered activated carbon was added to the chromatography effluent, treated at 70°C for 40 minutes, and then filtered while hot, the clarified filtrate was collected, and then concentrated under reduced pressure to a concentrated solution with a solid content of 20%-65% to obtain a concentrated syrup-type sugar alcohol composition. The concentrated syrup-type sugar alcohol composition was spray-dried or dried by other drying methods and then crushed to obtain a solid powder-type sugar alcohol composition. Samples were taken for testing, and the spectrum was as shown. Figure 7 shown.

[0130] The concentrated syrup-type sugar alcohol composition with a solid content of 65% was collected into a beaker container while hot, placed in a water bath at the same temperature and slowly cooled to crystallize until the crystallization was complete, and then centrifuged and filtered to collect the crystals and crystallization mother liquor respectively. The collected wet crystals were placed in an oven at 85°C for drying and crushed to obtain crystal powder. The crystallization mother liquor and crystal powder were sampled and tested for components, and the spectra were shown as follows: Figure 8 and Figure 9 As shown, the results are as follows:

[0131] The erythritol fermentation broth contained 89.2 g / l of mannitol and 48.6 g / l of erythritol. The concentrated syrup-type sugar alcohol composition had a total sugar conversion rate of 56.7%. Based on dry matter weight percentage, the total mannitol and erythritol content in the concentrated syrup-type sugar alcohol composition was 88.7%, with mannitol accounting for 57.09% and erythritol accounting for 31.71%, with a ratio of 1.8:1. The total fructose and glucose content was 5.1%, and other ingredients accounted for 6.20%.

[0132] The total content of mannitol and erythritol in the crystallization mother liquor concentrated syrup-type sugar alcohol composition is 82.8% by weight of dry solids, with mannitol accounting for 34.50% and erythritol accounting for 48.30%, with a ratio of 1:1.4, the total amount of fructose and glucose accounting for 7.58%, and other ingredients accounting for 9.62%.

[0133] Calculated by dry solid weight percentage, the sugar alcohol content of the crystallized crystals is 95.0%. After washing the crystals with 95% alcohol and then drying them, the sugar alcohol content of the crystals is 98.9%.

[0134] Example 4

[0135] The difference between this embodiment and embodiment 3 is that:

[0136] The solid concentration of the erythritol fermentation substrate was adjusted to 20%, and the other operations remained unchanged.

[0137] The results of the final sugar alcohol composition test were: mannitol content 88.1 g / l, erythritol content 8.6 g / l, and as a percentage of dry solid weight, the total amount of mannitol and erythritol in the concentrated syrup-type sugar alcohol composition accounted for 76.7%, with a ratio of 10.2:1, and the total amount of fructose and glucose was 6.2%.

[0138] Example 5

[0139] The syrupy sugar alcohol composition prepared in Example 3 and commercially available monk fruit concentrated juice were used as raw materials to prepare monk fruit sugar substitute. The monk fruit concentrated juice was purchased from Guilin Jifusi Monk Fruit Biotechnology Co., Ltd., model MFC-N2.0, and the content of mogroside V was 2.0% based on dry solid weight. The specific method was as follows:

[0140] Calculated on a dry solid basis, 99 parts by weight of the non-crystallized syrup-type sugar alcohol composition of Example 3 and 1 part by weight of monk fruit concentrated juice were taken, mixed, and spray-dried to obtain monk fruit sugar substitute 1, which was light yellow in color, had a mogroside V content of 0.033%, and a relative sweetness of 0.60 times that of sucrose.

[0141] Based on the weight of dry solids, 50 parts by weight of the non-crystallized syrup-type sugar alcohol composition of Example 3 and 50 parts by weight of monk fruit concentrated juice were taken, mixed, and spray-dried to obtain monk fruit sugar substitute 2, which was brown-yellow, easily absorbs moisture, has a mogroside V content of 1.65%, and a relative sweetness of 5.25 times that of sucrose.

[0142] Example 6

[0143] The syrupy sugar alcohol composition prepared in Example 3 and commercially available mogroside powder were used as raw materials to prepare Luo Han Guo flavor powder. The mogroside powder was purchased from Guilin Jifusi Luo Han Guo Biotechnology Co., Ltd., model MFC-E50, with a mogroside V content of 50%. The specific method is as follows:

[0144] 50 parts of the non-crystallized syrup-type sugar alcohol composition of Example 3 were taken on a dry solid weight basis, and the corresponding number of parts of mogroside powder were taken according to the following table. The mixture was mixed and the solid concentration was adjusted to 40%-45%. The mixture was spray-dried to obtain a series of monk fruit flavor powders, as shown in Table 5 below.

[0145] Table 5 Comparison of Monk Fruit Flavor Powder

[0146] Monk Fruit Flavor Powder Sugar alcohol composition parts E50 servings Flavor powder glycoside V content Relative sweetness of flavor powder Monk fruit flavor powder 1 50 0.10 0.10％ 0.80 Monk Fruit Flavor Powder 2 50 1.00 1.00％ 3.50 Monk Fruit Flavor Powder 3 50 5.50 5.00％ 15.50 Monk Fruit Flavor Powder 4 50 12.50 10.00％ 30.00 Monk Fruit Flavor Powder 5 50 21.40 15.00％ 45.00 Monk Fruit Flavor Powder 6 50 33.30 20.00％ 60.00

[0147] Example 7

[0148] The syrupy sugar alcohol composition prepared in Example 3 and commercially available monk fruit powder were used as raw materials to prepare monk fruit sugar substitute. The monk fruit flavor powder was purchased from Guilin Jifusi Monk Fruit Biotechnology Co., Ltd., model MFC-E13.5I. The specific method is as follows:

[0149] By weight, 50 parts of the solid powdered sugar alcohol composition of Example 3 were taken and divided into two parts, one of which was 40 parts by weight and the other was 10 parts by weight. 10 parts by weight of the sugar alcohol composition and 0.64 parts by weight of monk fruit flavor powder were dissolved in purified water to adjust the solid concentration to 35%. This was used as the coating solution and was set aside.

[0150] Place 40 parts by weight of the sugar alcohol composition into the trough of a boiling coating machine. Set the inlet air temperature to 80°C, start the equipment to heat the material, and after the temperature in the trough reaches above 70°C, spray the coating liquid onto the surface of the sugar alcohol composition, evenly coating it and forming uniform particles. After the coating liquid is sprayed, lower the inlet air temperature of the boiling coating machine to 60-70°C, continue to maintain a uniform boiling state, and evenly dry the material to obtain Luo Han Guo Sugar Substitute 3. The product is light yellow, contains 0.13% to 0.17% mogroside V, and has a relative sweetness of approximately 1.00 times that of sucrose.

[0151] Experimental Example 2

[0152] The sensory evaluation of the monk fruit sugar substitute and monk fruit flavor powder prepared in Examples 5 to 7 was compared with the monk fruit concentrated juice MFC-N2.0, mogroside powder MFC-E50 and monk fruit powder MFC-E13.5I purchased from Guilin Jifusi Monk Fruit Biotechnology Co., Ltd.

[0153] Sensory test method: The product of the compound of Momordica grosvenori and the sugar alcohol composition of the example was dissolved in cold boiled water to prepare a solution, the sweetness of which was close to that of a 5% sucrose aqueous solution, and a sucrose reference solution was prepared for comparative testing.

[0154] The subjective evaluation of taste is a comprehensive score given by the subjects to the flavor and taste system performance of the sample after tasting the sample. Its indicators include the speed of sweetness expression, sweetness fullness, duration and overall taste effect, etc. The score is equal to the test score of each indicator multiplied by the respective scoring weight and then accumulated.

[0155] Sensory analysts should restrict their diet within 1 hour before the start of the evaluation experiment, especially restricting the consumption of foods that can seriously affect the sense of smell and taste, such as peppercorns, chili peppers and cigarettes, and they must not have any foreign odors such as perfume and smoke on their bodies.

[0156] The testers scored each indicator of the subjective taste evaluation, with scores ranging from 1 to 10 and recorded in Table 6.

[0157] Table 6: Summary of sensory test results of compound products

[0158]

[0159] From the data in Table 6, it can be seen that compared with the monk fruit concentrate juice MFC-N2.0, the sugar substitute samples 1 and 2 have higher sweetness fullness and taste scores, indicating that the combination of sugar alcohol composition and monk fruit concentrate juice can improve the sensory quality of the product;

[0160] The data in Table 6 also show that, compared with mogroside powder MFC-E50, the sweetness fullness and taste scores of Luo Han Guo flavor powders 1-6 are not lower than those of mogroside powder. As the relative sweetness of the flavor powder decreases, its taste score is higher and its sensory quality is better, indicating that the compounding of the sugar alcohol composition and mogroside powder can improve the sensory quality of the product, and its sensory performance is better than that of using mogroside powder alone, and its comprehensive performance is closer to that of sucrose.

[0161] The data in Table 6 also show that compared with the monk fruit flavor powder MFC-E13.5, the sweetness fullness and taste comprehensive scores of monk fruit sugar substitute 3 are higher than those of monk fruit powder, indicating that the sugar substitute prepared by compounding the sugar alcohol composition and the monk fruit flavor powder has better sensory performance than pure monk fruit flavor powder alone, and its comprehensive performance is closer to sucrose.

[0162] There are many methods and approaches to implement the technical solution of this application. The above is only a preferred embodiment of this application. It should be noted that those skilled in the art can make various improvements and modifications without departing from the principles of this application. Such improvements and modifications should also be considered within the scope of protection of this application. Any components not specified in this embodiment can be implemented using existing technologies.

Claims

1. A method for producing mannitol, comprising: Mannitol is produced by inoculating mannitol-producing bacteria into the sugar-containing components of Momordica grosvenori for fermentation.

2. The method according to claim 1, wherein The mannitol-producing bacteria are selected from one or more of Lactobacillus buchneri, Lactobacillus lentus-like buchneri, Lactobacillus brevis and Leuconostoc.

3. The method according to claim 1, wherein The sugar-containing components of the monk fruit are selected from one or more of monk fruit fresh fruit juice, monk fruit dried fruit juice and sugar-containing by-products produced during the processing of mogroside. Preferably, the sugar-containing components of the monk fruit include sucrose, fructose and glucose.

4. A method for simultaneously producing mannitol and erythritol, comprising: Mannitol is produced by inoculating mannitol-producing bacteria into the sugary components of Momordica grosvenori to ferment mannitol. The obtained component containing mannitol is processed to obtain a pre-fermentation concentrate. Erythritol-producing bacteria are inoculated into the pre-fermentation concentrated liquid to carry out aerobic fermentation of erythritol, thereby producing erythritol and obtaining a sugar alcohol composition containing mannitol and erythritol.

5. The method according to claim 4, wherein Calculated by dry solid weight percentage, the total content of mannitol and erythritol in the sugar alcohol composition accounts for 65.9%-88.7%, and the ratio of mannitol to erythritol is (1:11.3)-(10.2:1).

6. The method according to claim 4, wherein: Calculated as a percentage by dry solid weight, the total content of glucose and fructose in the sugar alcohol composition accounts for 5.1%-17.8%.

7. The method according to claim 4, wherein: The mannitol-producing bacteria are selected from one or more of Lactobacillus buchneri, Lactobacillus lentus-like buchneri, Lactobacillus brevis and Leuconostoc; or The erythritol-producing bacteria are selected from one or more of Candida lipolytica, Mycosporium truncatum and Yarrowia lipolytica.

8. The method according to claim 4, wherein The sugar-containing components of the monk fruit are selected from one or more of monk fruit fresh fruit juice, monk fruit dried fruit juice and sugar-containing by-products produced during the processing of mogroside.

9. The method according to claim 4, further comprising: The steps of preparing a sugar alcohol composition include: Adding sucrase to the sugar-containing components of the Momordica grosvenori for enzymolysis, heating the components after enzymolysis to inactivate the enzyme, and cooling the components to obtain the Momordica grosvenori enzymolysis syrup; or The treatment includes centrifuging and concentrating the components containing mannitol after the mannitol fermentation is completed to obtain a pre-fermentation concentrate; After the aerobic fermentation of erythritol is completed, the erythritol fermentation liquid is centrifuged and concentrated to obtain a sugar alcohol composition containing mannitol and erythritol.

10. The method according to claim 4, wherein: The conditions of the mannitol fermentation are: The solid concentration of the Momordica grosvenori enzymatic hydrolysis syrup is 23%-28%, the total sugar content is 13%-17%, the pH is 5.0-6.0, and the fermentation is carried out at 32-35° C. and the ventilation rate is 0%-13% (v / v.min); The conditions for the aerobic fermentation of erythritol are: The solid content concentration of the Momordica grosvenori enzymatic hydrolysis syrup or pre-fermentation concentrated liquid is 20%-40%, and aerobic fermentation is carried out at 30-33° C. with an aeration volume of 11%-13% (v / v.min).

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