Objective To develop a solid beverage with Polygonatum sibiricum-Lycium barbarum as the main raw materials. Methods Using polysaccharides as the indicator, the total polysaccharides were extracted using the ultrasonic method. The extraction process of Polygonatum sibiricum and Lycium barbarum was determined through single-factor and orthogonal tests. The extract was concentrated, and the extract powder was obtained using wet granulation and drying. The appearance and quality of the granules were assessed as the evaluation indicator, and the effects of different amounts of main raw materials and excipients on the granule characteristics were studied through single-factor and orthogonal tests. Excipients such as sucrose powder, DL-malic acid and β-cyclodextrin were added. Using sensory evaluation as the indicator, the optimal formulation for Polygonatum sibiricum-Lycium barbarum solid beverage was determined through single-factor and orthogonal tests, ultimately obtaining the optimal preparation process. Results The optimal extraction conditions were as follows: Took Polygonatum sibiricum and Lycium barbarum medicinal materials 70 g with the ratio of 4:1 (m:m), then added 80 ℃ purified water. With an extraction time of 30 minutes, a liquid-to-material ratio of 30:1 (V:m), and an ultrasonic power of 250 W. The extract was concentrated to a thick paste, each 1 mL of which was equivalent to 1 g of the crude drug. The 70 mL extract paste was taken, and 15 mL of 95% ethanol and 250 g of maltodextrin were added. The mixture was granulated using the wet granulation method, and the granules were dried at 60 ℃ for 4 hours, 20 g extract particles were taken. The final extract granules were mixed with 0.2% DL-malic acid, 5 g (25%) sucrose powder, and 0.06% β-cyclodextrin, then divided and packed into 12 bags, each containing 25 g. Under this preparation process, the validation test was conducted. The average extraction rate of polysaccharides was 10.633%, with a relative standard deviation (RSD) of 0.235%. The average score for granule evaluation was 87.200, with an RSD of 0.344%. The average score for sensory evaluation was 86.133, with an RSD of 0.408%. Conclusion The entire preparation process demonstrates high repeatability and excellent stability. The solid beverage prepared by this process, when brewed, exhibits a uniform color, a sweet and sour taste, and a refreshing aroma of Polygonatum sibiricum and Lycium barbarum. It is a highly nutritious functional product.