Abstract: In order to further expand the processing of raspberry and lotus root,this study developed a new convenient compound sweetened roll by using raspberry and lotus root as main materials. On the basis of single-factor experiment,selected citric acid addition,ratio of raspberry and lotus root,sweeteners addition as independent variables,the sensory evaluation score as the response value. The optimum craft formula was that the mixing ratio of raspberry and lotus root was 3∶1,the compound sweeteners acconts for 20%,the citric acid acconts for 0.5%. Raspberry,steamed lotus root and the compound sweetened roll of raspberry and lotus root were extracted by 75% ethanol. The total contents of polyphenols,flavonoids and anthocyanins were evaluated respectively,in order to analyze the antioxidant of the new product. The content of total polyphenols in raspberry,cooked lotus root and production were 5.68,2.32,4.96 mg/g. The content of total flavonoids in raspberry,cooked lotus root and product were 85.8,7.4,57.6 mg/g. The content anthocyanins of raspberry,cooked lotus root and product active sites were 0.227,0.026,0.125 mg/g. The new product could keep the same polyphenols,flavonoids in raspberry and lotus root.