Lycium barbarum L. is a well-known traditional medicinal and edible fruit rich in nutrients. In order to utilize Lycium barbarum L. reasonably and further increase its added values, a new product named black Lycium barbarum L. was developed based on Maillard reaction, using freeze-dried Lycium barbarum L. as raw material. Additionally, changes in its active compounds were measured during processing. The study found that baked the freeze-dried Lycium barbarum L. for 48 h at 60 ℃ was the optimal processing condition to produce cooked black Lycium barbarum L., as they had soft and mouthful textures with a sweet and sour taste. It also had a unique medicine flavor. The baked black Lycium barbarum L. was uniformly black. Moreover, under the optimal condition, polysaccharides of cooked black Lycium barbarum L. decreased during processing. Polyphenols in cooked black Lycium barbarum L. accumulated along processing. The polyphenols contents were 2.22 times higher than those before cooking. The flavonoids contents of baked black Lycium barbarum L. increased to 8.10 mg/g, which was 4.31 times as much as before. The processing method of baked black Lycium barbarum L. was easy, and it increased the levels of polyphenols and flavonoids, which was beneficial to increase the antioxidant activities of Lycium barbarum L., providing cooked black Lycium barbarum L. with good applications in the future.
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