关键词: 菊粉；理化性质；提取工艺；乳制品；脂肪替代物；益生元

Abstract: Inulin is a natural functional polysaccharide and prebiotic with an average degree of polymerization of approximately 10. Its physicochemical properties and functions are closely related to its degree of polymerization. Currently, the mainstream extraction processes for inulin include hot water extraction, microwave-assisted extraction, and ultrasonic circulation extraction, which are evolving towards high efficiency and green development. Inulin can enhance the dietary fiber profile of dairy products. Inulin with a high degree of polymerization effectively mimics the smooth and creamy texture of fat; therefore, it is commonly used as fat replacer in low-fat dairy products. Conversely, inulin with a low degree of polymerization can selectively promote the proliferation of probiotic bacteria such as Bifidobacterium. This article provides a comprehensive review of the physicochemical characteristics of inulin with different degrees of polymerization. It systematically analyzes the current application status of inulin in dairy products, particularly in fermented milk, ice cream, and dairy beverages, providing a reference for further research and application of inulin in the dairy industry.

Key words: inulin; physicochemical properties; extraction process; dairy products; fat replacer; prebiotics