Research Progress on the Physicochemical Properties of Inulin and Its Application in Dairy Products

doi:10.7506/rykxyjs1671-5187-20260119-003

Journal of Dairy Science and Technology ›› 2026, Vol. 49 ›› Issue (3): 74-79.DOI: 10.7506/rykxyjs1671-5187-20260119-003

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Research Progress on the Physicochemical Properties of Inulin and Its Application in Dairy Products

ZHANG Yulü

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.

Published:2026-07-06

菊粉理化特性及其在乳制品中的应用研究进展

张玉律

光明乳业股份有限公司乳业研究院，上海乳业生物工程技术研究中心，农业农村部功能乳品加工重点实验室，乳业生物技术国家重点实验室，上海 201103

基金资助:
上海市国资委企业创新发展与能级提升项目（2022013）

Abstract

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

摘要： 菊粉是一种天然功能性多糖与益生元，平均聚合度约为10，其理化性质和功能与其聚合度密切相关。目前菊粉的主流提取工艺包括水提法、微波提取法及超声波循环提取法等，也正向高效、绿色的方向发展。菊粉可强化乳制品的膳食纤维属性，高聚合度菊粉能有效模拟脂肪的润滑感与奶油质地，是低脂乳制品常用的脂肪替代物；低聚合度菊粉则能选择性促进双歧杆菌等益生菌增殖。本文全面综述菊粉的理化特性以及不同聚合度的菊粉在理化性质上的差异，并系统性分析其在乳制品（特别是发酵乳、冰淇淋和乳饮料等）中的应用现状，对菊粉在乳制品中的研究和应用具有一定的借鉴意义。

关键词: 菊粉；理化性质；提取工艺；乳制品；脂肪替代物；益生元

CLC Number:

TS201.1

State Key Laboratory of Dairy Biotechnology, Key Laboratory of Functional Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy and Food Co. Ltd., Shanghai 201103, China. Research Progress on the Physicochemical Properties of Inulin and Its Application in Dairy Products[J]. Journal of Dairy Science and Technology, 2026, 49(3): 74-79 https://doi.org/10.7506/rykxyjs1671-5187-20260119-003

张玉律. 菊粉理化特性及其在乳制品中的应用研究进展[J]. 乳业科学与技术, 2026, 49(3): 74-79 https://doi.org/10.7506/rykxyjs1671-5187-20260119-003

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[2]	. Optimization of Preparation Process for Processed Cheese Fortified with Blueberry Pulp [J]. Journal of Dairy Science and Technology, 2012, 35(4): 15-18.

Research Progress on the Physicochemical Properties of Inulin and Its Application in Dairy Products

菊粉理化特性及其在乳制品中的应用研究进展

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