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。

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.

这使豆浆既均匀又细，而且味美异常。豆浆呈均匀一致的乳白色或淡黄色，有光泽，具有豆浆固有的香气，无焦糊味、酸败味、豆腥味等其它异味，口感滑爽。石磨加工出的豆腐，质底绵软、柔嫩、洁白如雪、久煮不老、回味悠长。

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.