Abstract: The technology of making glutinous rice ball with fermented ginkgo seed powder as the main raw material was studied. The sensory quality, texture, frost cracking rate and turbidity of glutinous rice ball soup were taken as indexes. On the basis of single factor tests, the formula of glutinous rice ball with fermented ginkgo seed powder was optimized by response surface analysis using sensory score as response value. The results showed that the best formula was as follows: mixture flour consisted of glutinous rice flour and fermented ginkgo seed powder100 g, among which fermented ginkgo seed powder 30 g, white granulated sugar 35 g, gluten powder 1.85 g and phosphate starch 0.30 g. The sensory score of the prepared fermented ginkgo seed powder glutinous rice ball（FGPG） was 97.7±0.8, which was basically consistent with the model prediction value of 97.63. The quality of FGPG was significantly higher than that of the control group, the sensory score increased by 11.3%, the frost crack rate and adhesiveness reduced by 75% and 40.7%, respectively. There was no significant change in turbidity and chewiness, while the hardness increased moderately. Moreover, the index of FGPG meeted the requirements of national standards, with high quality and broad market prospects, which will opens up a new way for the efficient utilization of ginkgo seed.