This study investigated that the wild kiwi milk tablets were produced by mixing, drying, granulating, and tabletting using wild kiwi fruit juice as the main raw material. The L₉(3³) orthogonal test was carried out with the quality ratio of wild kiwi fruit and milk powder, soluble starch and isomaltooligosaccharide as the factors. The optimal product index was selected with the sensory standard as the scoring index. The best formula was as follows:the mass ratio of wild kiwi fruit and milk powder 4∶1, the amount of soluble starch 15%, and the amount of isomaltooligosaccharide 15%. Meanwhile, 70% ethanol solution was used as the wetting agent, and 0.5% magnesium stearate was used as the lubricant. The wet granulation drying temperature was 50℃. The produced milk tablet has a smooth surface and flavor of kiwi fruit and milk.