This experiment explored the effects of five salt ions and different concentrations of NaCl, KCl, and ZnCl₂ on the gel strength, springiness, chewiness, viscosity, and color of the composite system including konjac polysaccharide, κ-carrageenan, and isolated soy protein. The results showed that the gel strength of mixed gel was increased by adding the salt ions, and the reinforcing effects appeared as follows:K⁺>Ca²⁺>Zn²⁺>Na⁺>Mg²⁺. However, the springiness, chewiness, viscosity, and gel transparency were reduced. The lowest springiness and chewiness were obtained by adding Mg²⁺ while the lowest viscosity and gel transparency were obtained by adding Zn²⁺.Compared with NaCl and ZnCl₂, KCl had the least influences on the change of springiness, chewiness, viscosity, and color, and the optimized concentration of KCl was 0.25%-0.50%.