The effects of different stabilizers on the stability of ginkgo beverage were studied. Ginkgo beverage was used as the main raw material, and citric acid, sugar, sodium carboxymethyl cellulose, carrageenan, sodium alginate and other auxiliary materials were added. Ginkgo beverage plant beverage was prepared by pretreatment, beating, filtering, grinding, blending, homogenization, degassing, sterilization and canning. The optimal ratio of three kinds of compound stabilizers was studied by single factor experiment and orthogonal experiment. The sedimentation rate and sensory score of juice were used as evaluation indexes. The optimal ratio of compound stabilizer for ginkgo beverage was 0.05% sodium carboxymethyl cellulose, 0.08% carrageenan and 0.06% sodium alginate, and the sedimentation rate was 2.45%. At the same time, the ginkgo beverage has bright color, uniform texture, no precipitation and stratification. It has unique aroma of ginkgo beverage, delicate and lubrication taste, moderate viscosity, sweet and sour taste. It is a kind of plant beverage suitable for all ages, and provides reference for the research of food processing of ginkgo beverage.