The work aims to research and obtain the optimized mix proportion and technological conditions of edible konjac flour-carrageenan packaging film. Through orthogonal experiment with four factors (ratio of konjac flour/carrageenan, additive amount of glycerol and polyethylene glycol, water bath temperature) and four levels, the tensile strength, elongation and water vapor permeability of films were tested. The optimal scheme was achieved based on the indicators above. When konjac flour/carrageenan ratio was 4:1, volume of glycerol was 0.375 mL, mass of polyethylene glycol was 0.75 g, and water bath temperature was 75 ℃, the tensile strength of the film was 51.07 MPa, elongation was 81.4% and water vapor permeability was 798.22 g/(m2•d). The significant influencing factors are mix proportion of konjac flour and carrageenan and the additive amount of polyethylene glycol. The tensile strength of the packaging film prepared is close to that of PE; however, the water vapor permeability is still large. Given its large water vapor permeability, the proposed film can be applied to other fields.