Hemp milk, an emerging beverage with high nutritional value and low allergenicity, is an attractive alternative to dairy, soy, and nut milks. To obtain a non-thermally processed, physically and oxidatively stable hemp milk, high pressure homogenization (HPH) combined with pH shift treatment was investigated. For hemp milk (4% protein, 5% fat) without pH shift, increasing the homogenization pressure (up to 60 MPa) resulted in a more uniform distribution of emulsion droplets (2.2–2.7 μm). When pH shift was applied prior to HPH, large clusters and aggregates of oil droplets (3.5–8.2 μm) were formed. Interestingly, hemp milk with such interactive structures was remarkably stable, showing negligible phase separation within 3-day storage at 4 °C. Moreover, hemp milk made by combined pH shift and HPH exhibited delayed hydroperoxides (expressed as peroxide value, PV) and malondialdehyde (expressed as thiobarbituric acid-reactive substances, TBARS) production, suggesting the resistance of such emulsion cluster structures to radicals. On the other hand, a significant reduction of microbial population was observed in hemp milk prepared by pH shift combined with HPH. The results indicate that the pH shift + HPH combination treatment may potentially be employed for the production of non-thermally processed hemp milk.

大麻奶是一种具有高营养价值和低致敏性的新兴饮料，是奶，豆浆和坚果奶的有吸引力的替代品。为了获得未经热处理的，具有物理和氧化稳定性的大麻奶，研究了高压均质（HPH）与pH值变化处理相结合的方法。对于没有pH偏移的大麻奶（4％蛋白质，5％脂肪），提高均质压力（最高60 MPa）会导致乳剂液滴（2.2–2.7μm）的分布更加均匀。当在HPH之前进行pH转换时，会形成大的团簇和聚集的油滴（3.5–8.2μm）。有趣的是，具有这种相互作用结构的大麻乳非常稳定，在4°C下储存3天的相分离可忽略不计。而且，pH值变化和HPH结合制成的大麻奶显示出延迟的氢过氧化物（表示为过氧化值，PV）和丙二醛（表示为硫代巴比妥酸反应性物质，TBARS），表明此类乳液簇结构对自由基具有抵抗力。另一方面，观察到通过pH改变结合HPH制备的大麻牛奶中微生物数量的显着减少。结果表明，pH偏移+ HPH组合处理可潜在地用于生产非热处理的大麻乳。pH值变化和HPH结合制备的大麻牛奶中微生物数量显着减少。结果表明，pH偏移+ HPH组合处理可潜在地用于生产非热处理的大麻乳。pH值变化和HPH结合制备的大麻牛奶中微生物数量显着减少。结果表明，pH偏移+ HPH组合处理可潜在地用于生产非热处理的大麻乳。