Why is stone ground soymilk more flavorful than machine ground?

The traditional stone grinding process ensures the original flavor of soybean milk.

Inheritance of the traditional stone grinding process, to ensure that the original juice juice thick; stone grinding soybean milk to ensure that 100% of the nutrients are not lost, the reason why the stone grinding rotating and full contact with the air, in the process of low-speed operation does not produce high temperatures, do not agglomerate, do not get stuck in the machine, to avoid the mechanical equipment milling high temperatures on the nutritional quality of the original grain of the destruction of the original protein, carbohydrate, calcium, phosphorus, iron, vitamin B1B2 and many other nutrients. B1B2 and other nutrients, especially the content of vitamin E is 18 times that of ordinary flour, so the stone mill is the name of the green and healthy food processing equipment, the traditional stone mill condensed thousands of years of crystallization of the wisdom of the working people.