Abstract: The aim was to optimize recipe and extraction techniques for healthcare wine of Lepidium meyenii and Sanguisorba filiformis with orthogonal design, in order to provide theoretical references and technologies for further research on the healthcare wine quality. With Lepidium meyenii, Sanguisorba filiformis, Galium elegans and medlar as test materials, the research determined the proportions of different components by orthogonal design of L₁₆ (4⁵) and took taste of the healthcare wine as an index. With the optimal recipe, the content of polysaccharide from the extracted wine was analyzed to select optimal techniques for the healthcare wine by orthogonal design of L₉ (3⁴). The research showed that the taste of the healthcare wine was the best when the optimal recipe included 15 g Lepidium meyenii, 6 g Sanguisorba filiformi, 4 g medlar and 1.5 g Galium elegans. When the optimal technique involving all the components grinded to 80 mu was applied, alcoholic strength of highland barley wine was 55%vol, ultrasonic wave extraction was conducted every 10 days (extraction lasting for 15 min each time), and the extraction duration was 180 d, the healthcare wine of Lepidium meyenii and Sanguisorba filiformis contained 1614 mg/L polysaccharide, 0.12% glucosinolate, and 1.5% protein, which were in consistent with national standards on alcoholic drinks with fruit juice. The research demonstrated that it was feasible and effective to produce healthcare wine of Lepidium meyenii and Sanguisorba filiformis by grinding and extraction method, which had been granted with national patent (No. CN200810233796.X), and polysaccharide and glucosinolate contained in the healthcare wine laid an experimental foundation for quality standard.