Fecha de publicación: 28/05/2024 Fuente: WIPO "processing tomato" The invention discloses a compound lactobacillus beverage and a preparation method thereof, and belongs to the technical field of food processing. 10-16 parts of tomato juice, 6-8 parts of fructo-oligosaccharide, 0.6-1.2 parts of fish gelatin, 100-120 parts of low-fat milk, 3-5 parts of a yogurt leavening agent and 1-1.5 parts of hippophae rhamnoides enzyme; the tomato juice contains vitamins, organic acid and other nutrient substances and can effectively promote growth of the yogurt starter, besides, the tomato juice can be combined with casein, the water molecule binding capacity of casein gel is improved, the taste and flavor of the beverage are improved, fructo-oligosaccharide can serve as a sweetening agent and also can promote growth of lactobacillus plantarum, and the taste and flavor of the beverage are improved. The fish gelatin not only can be used as an emulsion stabilizer, but also can improve the quality of the beverage, and in addition, compared with a traditional commercial fermentation agent, the yogurt fermentation agent used in the technical scheme of the invention can tolerate a high-acid and high-osmotic-pressure environment in gastrointestinal fluid and exert a probiotic function.