Abstract: In order to investigate the effects of steaming on the characteristics and in vitro digestion of Polygonatum cyrtonema Hua raw materials, this study used a colorimeter and a texture analyzer to measure chromaticity values (L^*, a^*, b^*) and texture. Combined with principal component analysis (PCA) method, the changes in Polygonatum cyrtonema Hua quality, nutritional components, and antioxidant capacity during the nine steaming and nine baking were analyzed. Using in vitro simulated digestion method, the differences in nutritional components, antioxidant capacity, and bioavailability between raw Polygonatum cyrtonema Hua and seven steaming and seven baking Polygonatum cyrtonema Hua were compared. The results showed that as the number of steaming cycles increased, the color of Polygonatum cyrtonema Hua changed significantly, with L^* (brightness) and b^* (yellow blue chromaticity) values continuously decreasing, a^* (red green degree) value showing an initial increase followed by a decrease, and hardness and chewiness slowly decreasing. PCA results showed that color difference and texture tended to stabilize during the five steaming and five baking. The protein content continued to decrease, from 6.83% in raw Polygonatum cyrtonema Hua to 6.26% in nine steaming and nine baking. The total sugar, total phenol, and total flavonoid content all continued to increase, reaching 88.86%, 3.57%, and 3.07% respectively in seven steaming and seven baking. The in vitro antioxidant capacity continued to improve, with the strongest antioxidant capacity observed during the seven steaming and seven baking process, with an APC (Antioxidant Potency Comosite, APC) index of 95.64%. The total sugar content, total phenol content, and total flavonoid content were all positively correlated with antioxidant capacity. The simulated in vitro digestion results showed that seven steaming and seven processing Polygonatum cyrtonema Hua significantly (P<0.05) improved the antioxidant capacity and total flavonoid bioavailability during digestion, and the total sugar and total phenol content were positively correlated with antioxidant capacity. In summary, steaming can change the color and texture characteristics of Polygonatum cyrtonema Hua, and help improve the content of total sugars, total phenol, total flavonoids, and antioxidant capacity. Seven steaming and seven processing methods may be the ideal processing endpoint for Polygonatum cyrtonema Hua, and significantly (P<0.05) improve the bioavailability of total flavonoids. This study can provide scientific basis for the processing and utilization of Polygonatum cyrtonema Hua.