Abstract:In this paper，a high value-added Pueraria co-crystallized sugar was prepared using sucrose as the substrate，of which main components，product characteristics，structural changes，and morphological characteristics were analyzed. The results showed that the Pueraria co-crystallized sugar mainly consists of 97.46% sucrose，0.84% reducing sugar，0.77% total flavonoids（including 45.45% puerarin），0.58% protein，and 0.33% water. Pueraria co-crystallized sugar had a high embedding rate（85.5%-93.7%）for total flavonoids and good uniformity for itself.Its dissolution time in water is about 50% less than that of white granulated sugar with the same particle size. Compared with white sugar，the functional group structure strength，characteristic diffraction peak type，and intensity of Pueraria co-crystallized sugar were changed significantly. Its structure was formed by the disordered accumulation of square crystals with a crystal length of about 50μm，and there were many gaps between the crystals.