Abstract: To solve the technical problems such as shape deformation and short shelf life of low sugar ginger product,polysaccharide excipent of low sugar ginger was selected,the influnce of shape maintenance on cellular structure of product was studied,and the formula reduced the water activity of low sugar ginger was optimized by the orthogonal exeperiment. The results showed that the shape satiation of low sugar ginger kept95.6% with 0.2% compound polysaccharide FG-2 as the excipeent,and its cellular structure could explain the mechenism and the effect of shape maitenance. The water activity of product redued to 0.676 from 0.733 by adding 0.6% sodium chloride,0.9% glycerin and 0.2% citric acid sodium,the product could be long storage without preservatives.