The invention relates to the technical field of new resource foods, and in particular relates to a method for preparing soft inulin sweet. The soft inulin sweet is obtained by adding gel and acidulant into inulin serving as a raw material to obtain a mixture, and sequentially performing inulin raw material pre-treatment, sugaring off, mediation, forming and drying on the mixture. The mass ratio of the inulin, the gel and the acidulant is 80 : (2-6) : (0.1-0.5); the gel is mixed by more than one of carrageenan, agar and gelatin; and the acidulant is mixed by more than one of citric acid, tartaric acid, malic acid and lactic acid. The soft inulin sweet is relatively high in transparency, elasticity, flexibility and taste and is a functional food suitable for people in respective ages. The soft inulin sweet has a novel style and is favorable for popularization in the people.
; 衣悦涛
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