Abstract: Objective: To obtain easily digestible and antioxidant chestnut steamed products to promote the development and utilization of chestnut medicinal and edible functions. Method: Using extract solutions from Polygonatum, Citrusreticulata and Crataegus pinnatifida to steam and process chestnuts, total polysaccharide content and sensory evaluation as indicators. The quantities of three traditional Chinese medicine food additives, namely Polygonatum, Citrusreticulata, and Crataegus pinnatifida were optimized through single-factor experiments and orthogonal tests L₉(3⁴). The effects of chestnuts on the small intestine movement of normal mice before and after processing were observed using charcoal powder propulsion method. The mice were induced to produce oxidative stress by D-galactose and their serum was isolated. The content of catalase (CAT), hemeoxygenase-1 (HO-1), superoxide dismutase (SOD), glutathione peroxidase (GSH-Px), and malondialdehyde (MDA) in each group of mouse serum was detected using enzyme-linked immunosorbent assay (ELISA). Result: Based on single-factor and orthogonal experiment results, the optimal formula for steamed Chestnut with Polygonatum, Citrusreticulata, and Crataegus pinnatifida was determined as follows: 91.95% chestnut, 3.45% Citrusreticulata, 2.30% Citrusreticulata, and 2.30% Polygonatum, with a total polysaccharide content of 97.10±0.16 mg/g. The charcoal powder propulsion experiment showed that the charcoal powder propulsion rate in the processed chestnut group was significantly higher than that in the chestnut group, with a statistically significant difference (P<0.01). The ELISA detection results showed that compared to the blank group, the levels of CAT, HO-1, SOD, and GSH-Px activities in the serum of the model group decreased (P<0.05), and the MDA content increased (P<0.05). The levels of CAT, HO-1, SOD, and GSH-Px in the serum of the vitamin C group, chestnut group, and steamed chestnut group increased (P<0.05), and the MDA levels decreased (P<0.05). Among them, the CAT activity in the steamed chestnut polysaccharide group was significantly higher than that in the chestnut polysaccharide group (P<0.05). Conclusion: This study provides a medicinal and edible processed chestnut that is easier to digest than regular chestnuts and exhibits stronger anti-aging properties.