Firstly, the soymilk was produced by oxygen-insulated and normal grinding processes. The basic components and protein components were test. Then the soymilk was used to make yuba. And the yield, components, color, elongation ratio and boiling fastness of two kinds of yuba were compared. There was no significant difference in the components and protein compositions of soybean milk produced by different grinding processes. Oxygen-insulated soybean milk had a low degree of oxidation according to the SDS-PAGE. The yield of the two soybean milk products was similar. The change trends of protein contents in different yuba were different, and the fat content of oxygen-insulated yuba was generally higher than the normal one. The color uniformity of oxygen-insulated yuba was good, and it was bright yellow. While the browning reaction of the normal yuba was serious. The elongation ratio and boiling fastness of oxygen-insulated yuba were better, which were 35% and 25% higher than that of normal yuba respectively.