The coagulation results of soy milk brewed at different angles are different. The small amount of soy milk and gypsum solution used for making the soy milk should be flushed down at an angle of 15° to 35° below the wall of the container holding the soy milk (wide-mouth glazed cylinder). The gypsum solution can be accurately flushed straight down along the cylinder wall into the bottom of the vessel. , turn the washed soy milk bottom up, turn it all over and mix it evenly with the gypsum. When the time for the soy milk to stop turning is basically equal to the time for the gypsum to solidify the soy milk, the best solidification effect will be achieved.

Gypsum solution injected at an angle less than 15° will partially rush out of the container, the impact will be weakened, the amount of gypsum used will be reduced, and the solidification will be incomplete. The gypsum rushed in at an angle of 40° to 50° splashed due to the reaction of the wall of the container. Most of it was knocked back and sloshed in the middle and upper layers of the soy milk. Only a very small part of the gypsum solution rushed into the bottom. The impact was too small to make the bottom soy milk. When it is turned over, the gypsum will be mixed unevenly and sink. When solidified, the bottom layer will be excessive, the middle layer will be moderate, and the upper layer will be incomplete.

When the gypsum solution is punched at an angle of about 60°, the gypsum solution is knocked back by the wall of the container and is completely distributed on the surface of the soy milk. There is no momentum at all. The soy milk does not turn over, and the gypsum is concentrated locally, forming local lumps. It's completely a solid paste, and the effect is very bad. If the angle is too large, the pulp will not be flushed. The angle should not be greater than 35° at the beginning of punching, gradually decrease to no less than 15° at the end.