In this study, investigated the physiological activity and quality characteristics for the development of a healthy functional cooking menu by adding Lycii fructus at concentrations of 0, 1, 3, 5, and 7% to demi-glass sauce. The analysis of demi-glace with different amounts of Lycii fructus powder, the more the amount of Lycii fructus powder added, the lower the moisture content and the pH. In addition, the more the amount of Lycii fructus powder added, the higher the total soluble and the viscosity, while the amount of Lycii fructus powder did not affect the salinity. for the color, the more the amount of Lycii fructus powder added, the lower the L, and the higher the a and the b. analysis of the total polyphenol content and DPPH free radical scavenging ability showed that the more the amount of Lycii fructus power added, the higher the antioxidant performance. According to the consumer preference survey, LPDG2 recorded the highest scores in all items except for color, such as appearance, flavor, taste, viscosity, and overall preference. As such, the optimal ratio was found to be 3% when adding Lycii fructus powder to demi-glace. In conclusion, it is essential to continue the research and development of various functional food using Lycii fructus.