Abstract: Continuous microwave stabilizing mechanism was used on rice bran stabilization processing, with peroxidase enzyme activity and lipase activity as evaluation indexes, through the single factor experiment combined with orthogonal experiment optimization of rice bran stabilization process of microwave. Results showed that the best process conditions were power of 4.2 kW, rotational speed of 10 r/min, feed speed of 240 kg/h, and the moisture content was 22%. Under the optimized conditions, the average residual enzyme activity of peroxidase was 4.87%, the average lipase residual enzyme activity was 14.30%, and the order of effects of four factors on the stabilization of microwave was microwave power> roller speed> feeding speed> moisture content. Accelerated storage test showed that the acid value of rice bran by microwave processing in 40益after stored 30 d raised by only 2.92 mg NaOH/g, which was 16.8% of the untreated rice bran.