| This study aimed at the healing function of green tea, Chinese medlar (Lycium) and lactic acid fermentation food and their application in the food. The fermented medlar-green tea drink which was an innovation in the field was produced by the extraction and fermentation of the Chinese medlar and green tea. In this study, several researches were conducted on the optimum extraction conditions, optimum formation conditions, material preparing for the best tastes, the optimum stability of the drink and the optimum sterilizing techniques. All these researches and experiments were very beneficial to the further R&D of the healing tea drinks. The results of the study are as following:1. The optimum conditions for the extraction of the dry medlars were: Solid and water ration was 1:15, extracting time was 4 hours, extracting temperature was 70℃.2. The optimum conditions for the extraction of the green tea were: Solid and water ration was 1:25, extracting time was 50 minutes, extracting temperature was 100℃.3. The optimum fermentation conditions were: Fermenting temperature: 42℃, fermenting time: 16 hours, inoculation amount: 5%, the ratio of medlar and green tea adding amount was 3/10, and 1% of milk powder, 3% of sucrose.4. The optimum Sugar degree was 130BX to the lactic acid fermented drink.5. The sedimentation was avoided in two month period when 0.15%CMC-Na, 0.25%BE-3 and 0.1%Sodium Polyphosphate was added in the drink which then were homogenized under 18-20 M Pa.6. Sterilizing technique for the lactic acid fermented drink was adding 2‰Nisin in the drink, and the product was preserved 2 months.
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