Provided is a method for improving a 3D printing effect by means of prognostic processing of concentrated fruit pulp, which pertains to the technical field of fruit and vegetable food processing. Said method is characterized in: adding prepared concentrated fruit pulp gel into the hopper of the 3D printer, conducting 3D printing by selecting 3D printing parameters corresponding to a 3D printing model and system, appropriately trimming the printing product according to the shape of a target model, and finally coating and quick-freezing the surface of the printing product. The described method improves accurate 3D printing performance by means of changing the size of the printing head and using materials which are homogeneously refined at high speed during a preparation process； the product formula and processing steps directly use raw materials which are healthy and nutritious without the addition of any synthetic colors as ingredients, thus being safe and reliable； The described method is free from complex time-consuming processing processes, saves on costs, is highly operable, and completely provides comprehensive processing technology for processing, storage and transport, as well as recommendations.L'invention concerne un procédé d'amélioration d'un effet d'impression 3D au moyen d'une transformation pronostique de pulpe de fruit concentrée, qui se rapporte au domaine technique de la transformation d'aliments à base de fruits et de légumes. Ledit procédé est caractérisé par les étapes consistant : à ajouter du gel de pulpe de fruit concentré préparé, dans la trémie de l'imprimante 3D, à réaliser une impression 3D par sélection de paramètres d'impression 3D correspondant à un modèle et à un système d'impression 3D, à découper de manière appropriée le produit d'impression en fonction de la forme d'un modèle cible, puis à enrober et à congeler rapidement la surface du produit d'impression. Le procédé selon l'invention améliore la performance précise d'impression 3D
