Abstract:The processing technique of Ginkgo leaves and Gynostemma pentaphyllum compound beverage were investigated by using Ginkgo leaves and Gynostemma pentaphyllum as the basic raw material and adding proper fructose and citric acid though single factor experiment and orthogonal experiment.The physicochemical indexes such as the light transmittance，stability，pH，soluble solids and flavonoids were determined during the process of beverage according to the optimum formula.Results showed that the optimum formula of compound beverage was as follows：5%Ginkgo leaves extracts，25%Gynostemma pentaphyllum extracts，9%fructooligosaccharide and 0.08%citric acid.The process of mixing had significant influence on all physicochemical indexes of compound beverage，meanwhile filtration and sterilization had significant influence on stability，transmittance and flavonoids content.