Soybean milk made by traditional stone mill has rich nutrition and health care value, and has become a delicacy on many family tables. The idea of "a cup of fresh soybean milk, keep healthy every day" has been accepted by many people. The grinding speed of soybean milk stone mill is slow, and the soybean milk is uniform and fine, which can make soybean fully and naturally release protein and various nutrient elements. The tofu is green, healthy, nutritious, soft and smooth, white as snow, long boiled and long aftertaste.

目前许多消费者都用豆浆机来自制豆浆，不过，豆浆机制造企业因为对豆浆制作时的物理与化学作用不清楚，所以豆浆一般达不到非常的效果。而过去老祖宗们用石磨来磨制的豆浆，却能实现非常好的口感。

At present, many consumers use soybean milk machine to make their own soybean milk. However, soybean milk machine manufacturers are not clear about the physical and chemical effects of soybean milk production, so soybean milk generally can not achieve very perfect results. However, in the past, the soybean milk milled with stone mill can achieve very good taste.

根据中阳石磨面粉机械厂的了解，石磨磨豆浆和能量的释放有关，石磨磨齿均匀运转速慢，能让外界的空气与磨出来的豆浆颗粒很好的接触，在一定的化学作用下，能使让黄豆充分释放蛋白质，这使豆浆既均匀又细，而且味美异常。

According to the understanding of Zhongyang stone mill flour machinery factory, the grinding of soybean milk is related to the release of energy. The grinding teeth of the stone mill are uniform and the speed is slow, which can make the outside air in good contact with the milled soybean milk particles. Under certain chemical action, it can make the soybean milk fully release protein, which makes the soybean milk uniform, fine and delicious.