1、 Taste

機械豆漿機加工的豆漿經(jīng)過(guò)高溫，破壞了大豆的清香，甚還有焦糊的味道;而用家用手工石磨豆漿機制作的豆漿原汁原味、豆香濃郁、新鮮口感好

The high temperature of soybean milk processed by mechanical soybean milk destroys the fragrance of soybean and even the taste of burnt paste; The soybean milk made by domestic manual stone grinding soybean milk machine is original, rich in bean flavor, fresh and good in taste

二、營(yíng)養

2、 Nutrition

機械豆漿機加工的豆漿經(jīng)過(guò)高速切割、研磨、高溫等幾大流程，大豆的營(yíng)養被嚴重流失;而用手工石磨豆漿機制作的豆漿保留了豆漿中的植物蛋白、磷脂、維生素B1、B2、鐵、鈣等礦物質(zhì)，有益人體吸收和健康

The soybean milk processed by mechanical soybean milk has gone through several processes such as high-speed cutting, grinding and high temperature, and the nutrition of soybean has been seriously lost; The soybean milk produced by manual stone grinding soybean milk machine retains minerals such as plant protein, phospholipid, vitamin B1, B2, iron and calcium in soybean milk, which is beneficial to human absorption and health

三、可操作性

3、 Operability

機械豆漿機機器危險系數高，結構復雜，非人士不宜掌握;而用手工石磨豆漿機操作簡(jiǎn)單易學(xué)，一人即可輕松操作。

Mechanical soybean milk machine has high risk coefficient and complex structure, which is not suitable for non professionals; The manual stone grinding soybean milk machine is simple and easy to learn, and one person can operate it easily.

現在很多制造豆漿機的企業(yè)都不懂物理與化學(xué)的作用，因此制造出來(lái)的豆漿機一般達不到的效果，而老祖宗們留下來(lái)的石磨豆漿卻能達到很好的效果。因此現在的石磨豆漿機根據老祖宗流傳下來(lái)的制造石磨的原理。

At present, many enterprises manufacturing soybean milk machines do not understand the role of physics and chemistry, so the soybean milk machines generally can not achieve perfect results, while the stone grinding soybean milk left by the ancestors can achieve very good results. Therefore, the current stone mill soybean milk machine is based on the principle of manufacturing stone mill handed down by our ancestors.

一般好的石磨豆漿機石磨磨齒均勻運轉速慢，能讓外界的空氣與磨出來(lái)的豆漿顆粒很好的接觸，在一定的化學(xué)作用下，能使讓黃豆充分釋放蛋白質(zhì)，這使豆漿既均勻又細膩，而且非常美味。

Generally, a good stone mill soybean milk machine has uniform grinding teeth and slow running speed, which can make the outside air in good contact with the ground soybean milk particles. Under certain chemical action, it can make the soybean fully release protein, which makes the soybean milk uniform, delicate and delicious.

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