The work aims to optimize the preparation technology of edible ink and improve its storage stability. The fuzzy synthetic evaluation method was combined with the principal component analysis to determine the total score calculating method of 4 performance indicators of edible ink. Based on the results of single factor experiment, with total score of edible ink as response value, the response surface analysis was carried out to determine the optimal preparation technology of edible ink, and to research the impacts of mass fractions of light green dye, Arabic gum and ethanol on properties of edible ink and their interactions. When mass fraction of light green dye was 3.00%, mass fraction of Arabic gum was 6.00%, and mass fraction of ethanol was 25.00%, the comprehensive scores of edible ink was the highest. Under optimal conditions, edible ink with a total score of 0.955 can be obtained. Objective evaluation of multi-factor and multi-index products is realized, and the technology and evaluation method can be used to guide production.