In order to find optimal conditions for the preparation of cross-linked inulin, the effects of inulin concentration, cross-linking agent dosage, pH, reaction temperature and reaction time on the degree of cross-linking were investigated by single factor experiment. The preparation conditions of the cross-linked inulin were optimized according to central-composite design principles and response surface analysis. The result showed that the concentration of inulin, cross-linking agent dosage, pH and reaction time had significant effects on cross-linking degree of cross-linked inulin. The optimal conditions were the concentration of inulin 4.63%, cross-linking agent dosage 12.04 g/100 g, pH 10.19 and reaction time 3.59 h. Under the optimum conditions, the cross-linking degree of cross-linked inulin was 0.013 7±0.001 2, which was well consistent with the predicted value of 0.014 0. It can be found that the average degree of polymerization of cross-linked inulin increased and it has higher viscosity，larger average particle size, lower solubility and better gel properties compared with inulin, that means cross-linked can well improve the food texture and rheological properties.