Abstract: Ginger was taken as main material in this study.The processing of sugar-infused ginger slices includes cooking, sugar infusing, drying and wrapping yam powder. The factors cooking time, sugar infusing time, and concentration of k-carrageenan were chosen to optimize processing of sugar-infused ginger slices by response surface methodology.The results showed that: the sensory evaluation score was 85.5 while ginger thickness, cooking time, concentration of k-carrageenan, sugar infusing time, drying temperature, drying time were 4 mm, 10 min, 1.2 mg/m L, 11 min, 60 ℃, 4 h.Using the physical device on texture profile analysis of the sugar-infused ginger slices, the hardness was 22731.70 N, the flexibility was 0.46 mm, the cohesiveness was0.45, the adhesive nature was 10527.90 N, chewiness was 5176.96 N·mm, and product sense perception was best.