The work aims to solve the problems of shrinkage and frangibility of edible konjac glucomannan (KGM) film prepared in a continuous production process. A certain amount of glycerol was added to KGM sol to improve the film’s flatness, flexibility and tensile strength. When the added glycerol reached 25% of KGM weight, the films with the lowest shrinkage rate of 0 and the highest elongation at break of 65% were prepared. Additionally, the film showed good uniformity, high transparence and good tensile strength. With the increasing content of glycerol, the shrinkage rate and tensile strength of KGM films are decreased, and the thickness, transparence, elongation at break and water vapor permeability are increased.