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

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