There has been a growing interest in the modification of guar gum to improve its properties and enlarge its application. The aim of this study was to prepare partially hydrolyzed cross-linked guar gum with a composite modification method, based on guar gum, hydrochloric acid, epichlorohydrin and solvent. To obtain a product with suitable properties for other fields, the effects of various factors such as reaction time, reaction temperature, pH, the amount of ethanol and cross-linking agent on the cross-linking degree of partially hydrolyzed cross-linked guar gum were studied. The stability of the hot paste viscosity, cold paste viscosity, acid resistance, alkali resistance, retrogradation, freeze-thaw stability and swelling power were determined. The product was characterized by differential scanning calorimetry. The sedimentation volume method was selected to determine the cross-linking degree of the product. The best conditions for preparing partially hydrolyzed cross-linked guar gum were: reaction temperature 50 A degrees C, reaction time 4 h, the amount of ethanol 58 %, pH 10.5. After guar gum was modified by acid, or cross-linked by epichlorohydrin, its freeze-thaw stability and expansion capability decreased, but its acid resistance, alkali resistance, cold paste stability and hot paste viscosity stability were improved.