Enzymatic pretreatment process for improving milling characteristic of brown rice

The invention discloses an enzymatic pretreatment process for improving milling characteristic of brown rice. In the enzymatic pretreatment process, before milling of the brown rice, food-grade cellulase solution with certain volume, mass, concentration and pH value is sprayed at certain temperature at intervals according to certain single additive amount so that the water content of brown rice reaches milling requirement, cortical cellulose is partly degraded, and the cortical strength of rice kernels is lowered, thereby further reducing the grinding force needed for milling, decreasing broken rice generated during the milling process and lowering milling energy consumption. The enzymatic pretreatment process has no toxic side effects and is beneficial to the improvement of the economic benefit of rice processing enterprisers.