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In order to maximize the retention of the nutritional components and activity of red ginseng and small molecule collagen peptides, while improving the taste and stability of the beverage, we adopt modern advanced production technology, operate at low temperatures throughout the process, produce sterile products, and refuse high temperature processing to ensure that every bottle of red ginseng collagen peptides is nutritious, has outstanding taste, and stable quality. In the processing of red ginseng, we adopt a combination of traditional steaming and modern low-temperature drying technology. The steaming temperature is strictly controlled at 90-100 ℃, which can activate the nutritional components in red ginseng and avoid high temperature damage to heat sensitive substances such as ginsenosides; The drying process adopts low-temperature vacuum drying technology, with the temperature controlled below 50 ℃, slowly drying to ensure that the red ginseng has a compact texture and no loss of…

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