The work aims to explore the factors of the collision properties of brown rice, and find the best parameters for breaking brown rice (initial temperature, impact momentum, and variety of brown rice) as well as the breakage energy of brown rice at different temperature. By changing the variety, initial temperature, and impact momentum of brown rice, experiments were conducted in a self-made platform. The data were recorded and impact force curve was drawn. Orthogonal experiments were conducted with the impact force and breakage rate of brown rice as experiment indicators to analyze the corresponding relationships between experiment factors and the impact force and breakage rate of brown rice. Momentum and initial temperature of brown rice had a significant effect on the impact force and breakage rate of brown rice, but the brown rice varieties did not have a significant effect. The preferred parameter combination was that variety 2 (Zhaoyou) had the lowest impact force and breakage rate after being impacted by 637×10−6 kg.m/s at 20 ℃ or 25 ℃. The breakage energy of Zhaoyou at 15 to 35 ℃ was 25.676 6, 30.788 8, 23.023 1, 26.041 1, and 21.699 2 N.mm, respectively. At the same temperature, the impact force of different varieties is different. With the increase of temperature, the impact force of long-grain rice and polished round-grained rice shows different trends, but the trend of breakage rate is the same. Under the same impact momentum, the impact force and breakage rate all show an upward trend. The collision energy of long-grain rice decreases with the increase of temperature. This work provides a reference for better study of brown rice breaking, and is of great significance to the design and structural parameters of rice mill.