Dendrobium officinale powder is rich in polysaccharies and has special rheological properties， which can be used to develop starch-based 3D printing food materials. In this study， the effect of Dendrobium officinale powder on the adaptability of starch-based 3D printing gel(SG) was investigated. The structure and characteristics of starch-based gel 3D printing materials were analyzed by rheology， texture， scanning electron microscopy(SEM)， x-ray diffraction， and fourier transform infrared spectroscopy (FT-IR) combined with Computational Fluid Dynamics (CFD) simulation. The results showed that the addition of Dendrobium officinale powder had a significant effect on the microstructure， rheological and textural properties of starch-based gels. With the addition of Dendrobium officinale from 0 g (SG) to 1.00 g (SG-1.00D)， the hardness of starch-based gel increased from (59.81±1.39) g to (105.67±2.05) g， and the adhesion increased from (43.40±2.07) g·s to (78.59±0.23) g·s. It was found that addition of 0.15 g Dendrobium officinale powder can optimize the network structure of the gel system. The addition of Dendrobium can cause the migration of FT-IR characteristic peaks， and enhance the intensity of XRD diffraction characteristic marker peaks near 17°， indicating that stronger hydrogen bonds are generated， but no new substances are formed. The printing speed of the SG-0.15D could reach 6.13×10-2 1/s with best 3D printing adaptability. This research provides a theoretical basis and direction for the development of using Dendrobium officinale powder in 3D food printing materials， and providestechnical reference and support for the actual production of Dendrobium officinale 3D printing materials.