The first-order kinetic models were used in the article to study the effect of the addition of gum acacia (A1), the ratio of core material and wall material, the ratio of maltodextrin and starch, and the gel types on the release properties of pellets in distilled water. The results showed that the sucrose release rate (K values) of slow-release pellets slowed down gradually with the increase of A1 amount, larger ratio of wall material resulted in smaller K values, the ratio of starch increased from 2:1 to 1:1, K values at different water temperatures increased significantly, additional starch might result in the blocking of elution tube by pellets and smaller K values of the pellets, K values of the pellets prepared with gum acacia (A2) was the maximum and that with A1 was the minimum, and the compound of A1 and A2 could control the release rate of the pellets. The release process of the pellets in the static distilled water system showed that the pellet diameter (D1) expanded rapidly in the early period, then the pellet wall surface eroded, pellet size expansion slowed down until insoluble starch circle was left. The pellet core diameter (D2) changed a little in the early period and decreased faster after a period of time until it was completely dissolved. The release process of pellets in the static distilled water supposed that there were two stages of sucrose release from the pellets, and the model fitting results showed: the K values in the first stage was significantly higher than those of the second stage.