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In this study, submerged fermentation mode for preparing instant dark tea production was developed through utilizing industrial low grade green tea as raw material and Aspergillus niger as fermentation microbe starter. The fermentation parameters (inoculum size, liquid-solid ratio and rotation speed) were optimized by using Box-Behnken design and response surface methodology (RSM) with desirability function, the theabrownins content, redness and turbidity value as responses. The optimal conditions were set as follow: inoculum size of 5.3% ( v/v ), liquid-solid ratio of 27.78 mL/g, and rotation speed of 182 r/min. The optimized conditions model showed a good correlation between the predicted and experimental values. Further, the optimum product of instant dark was achieved in a 3-L laboratory fermenter, and the main parameters of product were theabrownins content of 140.92 g/kg and redness value of 40.78 and turbidity of 90.98 NTU. Sensory evaluation showed that the instant dark tea infusion approached mellow mouthfeel, an aroma of mint and a good overall acceptance.

Multiple responses optimization of instant dark tea production by submerged fermentation using response surface methodology