A 3D printing technology-based method for use in adjusting the digestibility of highland barley starch, comprising the following steps: (1) after mixing highland barley starch with water, adding an edible oil, thoroughly and uniformly mixing, and then forming a starch-oil complex system, the mass ratio of highland barley starch to water and oil being 1:(0.5-2):(0.2-1); (2) adding the uniformly mixed starch-oil complex system into a material cylinder of a 3D printer, setting a transfer temperature to 50-100°C and maintaining for 10-30 min, then performing 3D printing at a printing temperature of 150-210°C to obtain a highland barley starch food product having a 3D stereoscopic shape. By means of 3D additive manufacturing technology in cooperation with a means of thermal processing, the slow digestion and indigestibility of highland barley starch may be intelligently improved, and the nutritional value of highland barley starch food products may be enhanced, meeting the requirements of specific populations.
