Abstract: In the preparation of tofu, the preparation method of soy milk is very important, which directly affects the gel strength, elasticity, cohesiveness and taste of tofu.As an emerging pulping technology, superfine grinding technology can not only reduce the particle size of soymilk, give the product delicate taste, improve the processing performance of raw materials, but also can avoid the loss of nutrients contained in bean dregs to some extent.The use of soymilk and tofu in the preparation process is increasingly common.This review summarized the research and application status of dry ultrafine crushing pulping technology and wet ultrafine crushing pulping technologies for ultrasonic, colloid mill, high pressure homogenization, ultrahigh pressure homogenization, and compared the advantages and disadvantages of various pulping technologies. In addition, the research direction of pulping processing of tofu was also introduced in order to promoting the development of pulping processing of tofu with nutrition and high efficiency.