Abstract: A soybean buckwheat solid beverage was developed with the buckwheat flour as a major material with the addition of soybean flour, xylitol, compound additive, which was convenient to carry, instant drink, rich in nutrition and delicate taste. Through single factor experiment, orthogonal experiment and the comprehensive quality evaluation for soybean buckwheat solid beverage, the best comprehensive quality formula and the brewing temperature of soybean buckwheat solid beverage were determined. The experimental results showed that the factors influencing the comprehensive quality of soybean buckwheat solid beverage were buckwheat flour, soybean flour, xylitol and compound additive in turn. The best comprehensive quality formula of soybean buckwheat solid beverage were as follows:buckwheat flour was 7.17 g, soybean flour was 0.16 g, xylitol was 1.59 g, compound additive was 0.07 g, the total weight was 9 g. The sensory score reached 88, the stability index X value reached 1.38, the color ΔE^* value reached 8.61, the viscosity value reached 0.011 Pa·s, the final comprehensive quality score reached 49.9. The best brewing temperature of the best comprehensive quality formula of soybean buckwheat solid beverage was 80℃.