Abstract:To address the issues of low retention of active components and monotonous flavor in traditional plant-based beverages，this study utilized Polygonatum sibiricum，wolfberry （Lycium barbarum），and mulberry（Morus alba） as primary raw materials. The extraction process was optimized using single-factor experiments combined with response surface methodology （RSM）. Polysaccharide content，extraction yield，and DPPH （1，1-diphenyl-2-picrylhydrazyl） radical scavenging activity were selected as evaluation indices to investigate the effects of solid-to-liquid ratio，extraction temperature，extraction time，and extraction cycles. The optimal extraction conditions were determined as follows：extraction time of 40 min，temperature of 80 ℃，solid-to-liquid ratio of 1∶10 g/mL，and two extraction cycles. Subsequently，the formulation was optimized through singlefactor tests combined with orthogonal experiments，resulting in an optimal composition of 98.15% Polygonatum compound extract，0.05% xanthan gum，and 1.80% xylitol. The final product exhibited a clear purplish-red appearance with a pH of 4.66，total acid content of 0.102 7 g/L，and soluble solid content of 3.4%. The beverage demonstrated a well-balanced sweet-sour taste and met all physicochemical and microbiological standards set by national regulations.