DEVELOPMENT OF A PRODUCTION PROCESS FOR NON-ALCOHOLIC BEVERAGES FROM MALT (Hordeum vulgare L.) AND HOPS (Humulus lupulus L.)

Abstract

The objective of this study was to develop four non-alcoholic beverages from malt and hops, with color ranging from yellow to brown, achieved by blending black malt wort and pale malt wort in different ratios. The products were formulated to have hop-derived bitterness and citric axit-induced sourness. The raw materials included pale malt (Hordeum vulgare L.), black malt, hops (Humulus lupulus L.), and citric axit. The research was carried out in five main stages, yielding the following results: Pale and black malt were milled to a particle size of 1.5 mm, then mashed at a malt-to-water ratio of 1: 7 according to a saccharification profile. The pale malt wort was supplemented with hops at a concentration of 0.05%. Black malt wort and pale malt-hop wort were blended at ratios of 1: 50, 1: 100, 1: 200, and 1: 400, and the pH was adjusted to 4.1.