The paper aims to optimize the preparation technology of edible adhesive. The fuzzy synthetic evaluation method and the principal component analysis method were combined to determine the total score calculation method of the four performance indexes of edible adhesive. Based on the single factor test, the total score of edible adhesive was taken as the response value. The optimum preparation process of edible adhesive was determined by response surface analysis. The effects of glutinous rice powder mass fraction, gelatin mass fraction and mass fraction of icthyocolla on the properties of edible adhesive and their interaction were studied. When the mass fraction of glutinous rice flour was 30.00%, the mass fraction of gelatin was 15.00%, and the mass fraction of icthyocolla was 20.00%, the comprehensive scores of edible adhesive was the highest. Under the optimal conditions, edible adhesive with a total score of 0.927 can be obtained. The optimized process can be used for guiding production.