Benefits of soybean milk stone mill:

石磨采用砂巖,質(zhì)地堅硬有韌性,富含鈣,鐵,鋅,硒等;耐磨度高，不掉渣，磨出的面不牙磣。上料選用風(fēng)運提料，自動(dòng)循環(huán)，自動(dòng)分離，減輕勞動(dòng)強度，性能穩定可靠。整套設備結構合理、緊湊，操作簡(jiǎn)單，維護方便。使用電壓380伏。額定總功率3千瓦。轉速25轉/分。時(shí)產(chǎn)60公斤小麥。 配置：直徑80厘米石磨一臺，厚度上盤(pán)24厘米，下盤(pán)22厘米，不銹鋼接料盤(pán)，底座不銹鋼包裝，、美觀(guān)、衛生?？杉庸ば←?、玉米、高粱、蕎麥、小米、豆類(lèi)面、辣椒面、中藥材、花椒面等。

The stone mill is made of pure natural sandstone, hard and ductile, rich in calcium, iron, zinc, selenium, etc; High wear resistance, no slag falling, and the ground surface is not shabby. The feeding adopts pneumatic lifting, automatic circulation and automatic separation, which reduces the labor intensity and has stable and reliable performance. The whole set of equipment has the advantages of reasonable and compact structure, simple operation and convenient maintenance. The operating voltage is 380V. The total rated power is 3KW. The speed is 25 rpm. It produces 60 kilograms of wheat per hour. Configuration: a stone mill with a diameter of 80cm, a thickness of 24cm on the upper plate and 22cm on the lower plate, a stainless steel receiving plate, and a stainless steel packaging on the base, which is safe, beautiful and hygienic. It can process wheat, corn, sorghum, buckwheat, millet, bean flour, pepper flour, traditional Chinese medicine, pepper flour, etc.

低速研磨，低溫加工，不會(huì )破壞小麥中的營(yíng)養物質(zhì)，因此石磨面粉地保留了小麥中的蛋白質(zhì)、面筋質(zhì)、胡蘿卜素、碳水化合物、鈣、磷、鐵、維生素B1、B2等各種營(yíng)養物質(zhì)，特別是石磨面粉中的胡蘿卜素和維生素E是其它面粉的18倍。

Low speed grinding and low temperature processing will not destroy the nutrients in wheat. Therefore, stone flour retains various nutrients in wheat, such as protein, gluten, carotene, carbohydrate, calcium, phosphorus, iron, vitamin B1 and B2 to the greatest extent. In particular, the carotene and vitamin E in stone flour are 18 times higher than those in other flour.

豆漿石磨機的低速研磨特點(diǎn)又保持了面粉的分子結構，無(wú)需任何添加劑，在煮面的時(shí)候，石磨面粉的面湯顏色呈淡黃色，而其它含有添加劑的面粉面湯顏色呈白色。石磨面粉，就是用傳統石磨以低溫、低速加工出來(lái)沒(méi)有任何添加劑的面粉。轉速在每分鐘35轉。

The low-speed grinding characteristics of soybean milk stone mill maintain the molecular structure of flour without any additives. When cooking noodles, the color of stone mill flour soup is light yellow, while the color of other flour soup containing additives is white. Stone mill flour is flour processed at low temperature and low speed with traditional stone mill without any additives. The speed is 35 revolutions per minute.

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