Abstract: The interest in inulin has greatly increased due to its functional properties in food and physiological applicationy. It has been widely used in developed countries and its use in China is also gradually increasing. This article summarizes the recent researches on processing techniques of inulin，including storage method of fresh Jerusalem artichoke，optimum extraction process with hot water，the latest applied research of decoloring process，optimum concentration process and options of drying method. It introduces briefly the functional properties and present situation of inulin in the world.