The process for producing enzyme-based preparations used to increase the resistant starch content of rice starch.

Abstract

The invention relates to a process for producing a base enzyme preparation used to increase the resistant starch content of rice starch, including the following steps: step 1: creating the first enzyme preparation based on the Bacillus licheniformis strain TP01; step 2: creating the second enzyme preparation based on the Streptomyces sp. strain TP03; step 3: creating the third enzyme preparation based on the Bacillus subtilis strain TP06; step 4: mixing the first enzyme preparation obtained in step 1 with the second enzyme preparation obtained in step 2 and the third enzyme preparation obtained in step 3 in the following mass ratio: first enzyme preparation: second enzyme preparation: third enzyme preparation = (1-2) : 1 : (1-2) calculated by mass of preparation.