Abstract: To solve the serious problem of spicy taste in turnip products, gamma-cyclodextrin was used to bury turnip extracts. The optimal process was determined according to Box-Benhnkend central combination design experiment principle and sensory score as response value, and optimized by orthogonal test turnip solid beverage formulation technology.The experiments results show that the best embedding process is to add γ-cyclodextrin 2 g at 55 ℃ for 4 h.The optimal ratio of solid beverage is to add the powder of Brassica rapa L. amount of 3.8 g, white granulated sugar amount of 4 percents , DL-Malic acid amount of 0.04 percents, and then 200 mL water is used to brew. In this study, the pungent flavor of Brassica rapa L. extract was embed in γ-cyclodextrin effectively, and the solid beverage had sweet-sour taste and rich flavor. It could provide references for the development of high altitude anti-hypoxia products and the further processing of Brassica rapa L.