Abstract: Based on the principle of uniform design method, the processing technic to deal with ginkgo juice was studied in this paper.The material of the experiment was ginkgo seed.The four stabilizers, which were carrageenan, sodium carboxymethylcellulose (CMC) , guar gum and soybean glue, were considered in the experiment.The mathematical model was established taking aim at the viscosity of ginkgo juice.Variance of the experimental result was analysed.And the mathematical model was optimized in order to find the optimum conditions to get the better cloudy ginkgo juice.The result of the experiment showed that with the condition of CMC (0.05g/100mL) , carrageenan (0.09g/100mL) , guar gum (0.09g/100mL) and soybean glue (0.04g/100mL) , the viscosity number would be the best with 137mPa·s, and the ginkgo juice would be more stable.This illustrated that uniform design method is fit to the multiplex test design of compound stabilizers in cloudy ginkgo juice, and it is also simple and available.