Objective Research on Lycium barbarum L. juice production process and normal temperature preservation technique. Method According to national standard method to determine the nutrients of Lycium barbarum L. . research on the influences of processing conditions about removed seeds and peel, pruit juice separation, sterilization etc. on quality of Lycium barbarum L. juice. Results With 0. 2% mixed additives of vitamin C and citric acid, long-tirue sterilization at high-temperature ( 80-85 0C/20 min) . Conclusion Using this preservation technique make products have normal color. natural gloss, and long shelf life.