Abstract: In the hope of finding a good method and some chemical reagents instead of sulphite which causes the problem of food safety for antibrowning, the ginger candy processing technology was studied, in order to meet the higher requirement of the safety of food processing and consuming. The ginger candy was treated with phytic acid, disodium EDTA, citris acid and CaCl₂ and its processing technology was studied. The results showed that the effect of compounds with three reagents was the best. The compounds with two reagents had better effect than that with only one reagent. And the thickness of ginger slice, the processing of treatment and the condition of drying greatly affected the antibrowning effect. The optimum proccessing conditions for obtaining the best effect of antibrowning treatment are that the ginger slice with 1～2 mm in thickness is blanched for ten minutes in the solution of 0.1% citris acid and 0.02% disodium EDTA, then soaked in the 0.1% CaCl₂ solution for two hours, and washed off the antibrowning solution, alternatively heated and soaked in the sugar solution, finally dried at 40℃. Using this method can make the ginger candy keep its original color rather than browning.