Production technology of stone mill soybean milk: the bean products ground by stone mill at a uniform and slow speed fully retain the true color and pure fragrance of beans, which are not only rich in bean products, but also fine in powder and rich in bean flavor, retaining a variety of trace elements rich in bean products and avoiding the damage of high temperature and high pressure to nutritional components in modern large-scale mechanized production. Does not contain any additives and whitening agents, and has pure color and good taste. Has the health-care effects of reducing blood fat and blood sugar, promoting fluid production and caring skin. 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. The concept of "a cup of fresh soybean milk every day makes you healthy" has been accepted by many people. Now it is midsummer, consumers prefer ice cream and other frozen foods that can cool down, but experts suggest that they should actually drink more soy milk in summer. In summer, the human body loses nutrients quickly and is not easy to absorb. If you make up blindly, it is easy to get angry. Therefore, summer tonic should be based on balanced nutrition, coolness and fear of fire, and it is not advisable to eat dry tonic. Soybean milk is rich in protein, vitamins, minerals and other nutrients. Regular drinking can balance human nutrition, regulate endocrine, help lower cholesterol, relieve arteriosclerosis and hypertension, and protect the liver. At the same time, soybean milk also has the effect of relieving summer heat. Traditional Chinese medicine believes that soybean milk is flat in nature and sweet in taste, and has the effect of promoting fluid production and moistening dryness-"purging stomach fire to treat internal heat" and "benefiting underwater qi and controlling wind heat". Among them, mung bean is the most effective summer food. Therefore, the "two-bean drink for relieving summer heat" made of soybeans and mung beans has a better effect of clearing away heat and relieving summer heat, moistening throat and quenching thirst. However, many consumers can't tell what is really good soybean milk. According to experts, the really good soybean milk is even milky white or light yellow, shiny, with 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. Why the earlier the stone mill soybean milk, the better? Experts pointed out that grinding soybean milk with stone mill is related to the release of energy. The stone mill grinds teeth evenly and slowly, which 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, thin and delicious.