To improve the quality of konjac glucomannan gel prepared by acidic low-temperature sterilization (95 ℃， 30 min)， four kinds of coagulating hydrocolloids， namely， curdlan， gellan gum， κ-carrageenan， and agar， were compounded with the gel. Rheological properties， textural properties， water distribution， and microstructure were evaluated as indicators to assess the effect of different hydrocolloids. The results demonstrated that compared with the blank control group， the addition of all four hydrocolloids reduced the complex viscosity and increased the loss tangent value of the composite gel before alkali induction， which means the flow properties were enhanced. Different hydrocolloids had different effects on the modification of the textural properties of the composite gels after acidic low-temperature sterilization， with the addition of curdlan improving springiness by 9.8%， and the addition of gellan gum， κ-carrageenan， and agar improving chewiness by 94.6%， 159.0%， and 65.2%， respectively. In addition， the composite gels with the addition of the four hydrocolloids were all enhanced in their ability to bind to water， and the disruption of the network structure by the thermal acid treatment was all reduced. This effect probably achieved by the strengthening of the network structure of the composite gels by hydrogen bonding interactions among the molecules. Overall， the structural strength and texture type of KGM composite gels are effectively improved by hydrocolloids. This study provides a theoretical reference for the development or optimization of related products.