Quality Evaluation and Browning Control in the Multi-Stage Processing of (Wumei).

The dried (MF), called Wumei in China, is a unique food with medicinal and edible effects. But its actual production method is outdated with low efficiency and inconsistent quality. This study systematically investigated the influence of moisture content (MC), temperature, and relative humidity (RH) on the browning reaction and quality characteristics of the MF and proposed a continuous processing strategy of the three-stage variable process for MF production based on the precise process control of the temperature and the RH. The production process of MF was divided into three stages: preliminary dehydration, browning, and drying. The results showed that the browning reaction rate and drying efficiency were optimal when the MC of the raw materials was reduced to 50%. In the browning stage, the degree of browning was better, and the antioxidant capacity reached the maximum of 64.38 mg/g DM under a processing temperature of 80 °C and an RH of more than 60%. As the RH increased, the drying rate decreased, and the ash content exhibited an increase. Therefore, the optimal processing parameters for the browning stage were determined to be a temperature of 80 °C and an RH of 60%. In the final drying stage, a temperature of 60 °C coupled with a dehumidification mode proved sufficient to ensure efficient drying without compromising the quality of the MF. This study revealed the reaction mechanism of the rapid browning processing of MF, which has important guiding significance for the rapid processing of browning foods.