Soybean milk mill inherits the traditional stone mill technology to ensure the consistency of the original juice; Why doesn't the nutrition of Shimo soybean milk lose completely? The reason is that the stone mill can fully contact with the air when it is running. In the process of low-speed operation, there is no high temperature, no agglomeration and no machine jam, which can avoid the damage of high temperature to the nutritional quality of raw grain and retain the original protein.

石磨磨豆?jié){和能量的釋放有關(guān)，石磨磨齒均勻運轉(zhuǎn)速慢，能讓外界的空氣與磨出來的豆?jié){顆粒很好的接觸，在一定的化學(xué)作用下，能使讓黃豆充分釋放蛋白質(zhì)。

Grinding soybean milk by stone mill is related to the release of energy. The grinding teeth of stone mill are uniform and the rotation 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 soybean fully release protein.

這使豆?jié){既均勻又細，而且味美異常。豆?jié){呈均勻一致的乳白色或淡黃色，有光澤，具有豆?jié){固有的香氣，無焦糊味、酸敗味、豆腥味等其它異味，口感滑爽。石磨加工出的豆腐，質(zhì)底綿軟、柔嫩、潔白如雪、久煮不老、回味悠長。

This makes the soymilk even and fine, and the taste is abnormal. Soybean milk is uniform milky white or light yellow, glossy, with the inherent aroma of soybean milk, no burnt taste, rancidity, beany smell and other odor, smooth taste. The tofu processed by stone mill is soft, tender, white as snow, long boiled and long aftertaste.