This study aims to improve presswork quality by optimizing preparation technology of edible ink. Effect of mass fraction of soybean oil, pigment, saccharose and xanthan gum on presswork quality of edible ink and their interaction were studied. Response Surface Analysis was applied to gain the optimal preparation technology of edible ink. The theoretical predictions (69.75) of the comprehensive score of edible ink presswork agrees well with the experimental results (66.87) measured on presswork after factor correction at 45.00% of (mass fraction) soybean oil concentration, 0.11% of (mass fraction) pigment concentration, 40.35% of (mass fraction) sucrose concentration and 0.23% of (mass fraction) xanthan gum concentration. Response Surface Analysis can be used for optimizing preparation technology of edible ink to improve presswork quality.