The purpose of this study is to make comprehensive utilization of daylily and develop a solid beverage based on daylily. With daylily as the main raw material, sensory score and brewing performance as indicators, the response surface experiment was used to optimize the formula and drying process of the solid beverage of daylily. The conclusion is that the response surface optimization results of the solid beverage formula of daylily were that table salt content was 0.01%, maltodextrin content was 2.0%, potato powder content was 1.0%, milk powder content was 4.5%, and the ratio of daylily to water was 1∶9(m∶v). The fluidity of the daylily solid beverage developed under this formula is the best, and the eigenvalue is 72.855 mm, the inlet air temperature is 180 ℃, the material flow is 1.5 mL/min, the sample of sensory score value is 94.2, liquidity value is 71.65 mm, and wettability property value is 27.75 min.