The invention discloses a method for preparing a probiotic brown lactobacillus beverage product with large amount of bacteria, which comprises the steps of Maillard reaction, probiotic fermentation and post treatment, wherein the probiotic fermentation step comprises: hydrating and sterilizing defatted milk powder or defatted fresh milk, reacting the defatted milk powder or the defatted fresh milk for 2.5 hours at the temperature of between 95 and 98 DEG C till the milky yellow becomes brown at the end point of the reaction, cooling the reaction product to between 37 and 38 DEG C, inoculating the reaction product to a Lactobacillus casei strain, statically fermenting the strain for 48 to 72 hours at the temperature of between 37 and 38 DEG C till the pH reaches 3.8 to 4.0, and cooling the fermentation product to between 2 and 6 DEG C; and the post treatment steps comprises: preparing base solution by using sugar, high fructose corn syrup, pectin and purified water, wherein the weight ratio of the base solution to the probiotic fermentation solution is 1 to 3; and the pH is adjusted to between 3.5 and 3.6; homogenizing the base solution, cooling the base solution to between 2 and 6 DEG C, canning products after passing detection, maturing the products for 4 to 8 hours at the temperature of between 2 and 6 DEG C, and delivery the products from a storage. The number of the living bacteria in the shelf life of the product can reach 1*108 to 1*1,010cfu / ml; and the product has zero fat and super clear mouthfeel, has no viscosity, has high probiotic detection rate, and can effectively keep or recover the intestinal microbial balance.