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.

摘要： 菊粉因其在食品及生理上的功能特性，近些年来倍受关注。在西方发达国家已经得到广泛应用，国内逐渐兴起。本文综述了近几年来在菊粉生产技术方面的研究成果，包括新鲜菊芋的保藏方法、热水浸提工艺的优化、脱色过程的最新应用成果、浓缩过程的优化以及干燥方法的选择。简单介绍了菊粉的功能以及国内外加工的现状。