Grinding soybean milk with stone mill is related to the release of energy. Grinding teeth evenly and slowly with a stone mill can make the outside air in good contact with the ground soybean milk particles. Under a certain chemical action, protein can be fully released from soybean, making soybean milk even, delicate and delicious. Because the stone mill can make soybeans fully contact with the air when grinding soybean milk, the taste is naturally good.

The bean products milled by the stone mill with even and slow running speed fully retain the true color and pure fragrance of the beans. Bean products are not only high in content and rich in nutrition, but also fine in powder and rich in bean flavor, and also retain various trace elements rich in bean products, thus avoiding the destruction of nutrients by high temperature and high pressure in contemporary large-scale mechanized production.

The speed of grinding soybean milk with stone mill is very slow, so that the ground soybean milk is really delicious. The healthy stone mill flour was invented by Lu Ban, and it took our ancestors thousands of years to grind it.

The stone mill contains natural minerals, and is made of natural jute which is rich in selenium and germanium to human body. No radioactivity, tenacity and wear resistance, meticulous work, green supervision and scientific polishing are of great benefit to health. Does not contain any additives and whitening agents, and has original color and good taste. Has the health-care effects of reducing blood fat and blood sugar, promoting fluid production and caring skin.

Extended data?

Stone mill soybean milk itself is rich in nutrition, containing many essential trace elements such as iron, calcium, phosphorus and magnesium, as well as vegetable oil and rich high-quality protein, which is known as "vegetable meat". The traditional processing technology-stone mill runs evenly and slowly, and the ground soybean milk is even and delicate, which can fully release the protein in soybean. The unique minerals contained in it are naturally mixed with soybean nutrients and integrated into one.

Soybean milk has become a delicious food on many family tables because of its rich nutrition and health care value. "Experts suggest that you should actually drink more soy milk in summer. The really good soybean milk is even milky white or light yellow, shiny, has the inherent aroma of soybean milk, and has no odor such as burnt taste, rancidity and beany smell, and the taste is smooth.

At present, many consumers use soymilk machine to make their own soymilk. However, soybean milk manufacturers are not clear about the physical and chemical effects of soybean milk production, so soybean milk generally cannot achieve perfect results. In the past, soybean milk ground by our ancestors with a stone mill could achieve a very good taste.

Reference: Baidu Encyclopedia-Stone Mill Soymilk