Abstract: In order to optimize the preparation conditions of konjac glucomannan(KGM)/κ-carrageenan(KC)composite gel,so as to improve the quality of konjac glucomannan composite gel products and to make it have a better intrinsic viscosity. This research investigated the viscosity of KGM/KC composite gel through established three-factor,three-level response surface optimizing design experiment with the water bath temperature,stirring time and intrinsic viscosity of substrate ratio as indexes. The result showed that water bath temperature,stirring time and the substrate ratio were the significant influencing factors of blend sol solution’s viscosity(p<0.05),the interaction impact between of them were significant(p<0.05). When water bath temperature,stirring time and the substrate ratio(KGM:KC)were set at 76 ℃,1.5 h and 5∶3 respectively,the optimal viscosity of the blend sol solution was 68.87 Pa·s,which was close to model predictive value 69.1397 Pa·s,and the error in this experiment was 0.39%<1%,those meaned that all the optimizing process parameters were reliable.