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.

目前許多消費者都用豆漿機來自制豆漿，不過，豆漿機制造企業因為對豆漿制作時的物理與化學作用不清楚，所以豆漿一般達不到非常的效果。而過去老祖宗們用石磨來磨制的豆漿，卻能實現非常好的口感。

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.

根據中陽石磨面粉機械廠的了解，石磨磨豆漿和能量的釋放有關，石磨磨齒均勻運轉速慢，能讓外界的空氣與磨出來的豆漿顆粒很好的接觸，在一定的化學作用下，能使讓黃豆充分釋放蛋白質，這使豆漿既均勻又細，而且味美異常。

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.