The invention relates to a method for preparing fruit and vegetable fermented beverage with active probiotics, and belongs to the technical field of functional beverage. The method includes preparation steps of (1), preparing pulp, to be more specific, selecting fresh fruits and vegetables, cleaning the fresh fruits and vegetables and then carrying out cell-wall breaking smashing on the fresh fruits and vegetables by the aid of liquid nitrogen deoxygenation mashing technologies so that the particle sizes of raw materials reach 2-8/1000 mm at the low temperatures; (2), disinfecting fruit and vegetable pulp juice, to be more specific, mixing the fruit and vegetable pulp juice and an appropriate quantity of water with each other to obtain mixed liquid, heating the mixed liquid under the high pressures until the mixed liquid is slightly boiling for 3-10 min and then cooling the mixed liquid in aseptic environments until the temperature of the mixed liquid reaches the room temperature; (3), preparing seed liquid, to be more specific, respectively fetching an appropriate quantity of bacteria from oblique planes of bacterium test tubes, inoculating the bacteria in MRS liquid culture media, carrying out anaerobic or aerobic fermentation maturity on the bacteria under certain conditions and storing the bacteria at the low temperatures for standby application; (4), fermenting the disinfected fruit and vegetable pulp juice, to be more specific, regulating the pH (potential of hydrogen) of the disinfected fruit and vegetable pulp juice, then inoculating a certain quantity of the seed liquid in the fruit and vegetable pulp juice, adding an appropriate quantity of sugar into the fruit and vegetable pulp juice and statically fermenting the fruit and vegetable pulp juice until the fruit and vegetable pulp juice has certain sourness; (5), filtering fermented liquid, to be more specific, filtering the fermented liquid and removing large-particle matters in the fermented liquid until the fermented liquid is free of visible impurities; (6), compounding and homogenizing fermented primary pulp, to be more specific, uniformly mixing the fermented primary pulp and an appropriate quantity of dissolved edible gum with each other and then homogenizing, emulsifying and treating the fermented primary pulp; (7), seasoning homogenized and emulsified liquid, to be more specific, proportionally adding appropriate quantities of sweetening agents and citric acid into the homogenized and emulsified liquid and regulating taste of the homogenized and emulsified liquid; (8), packaging the fruit and vegetable fermented beverage. The method has the advantages that the fruit and vegetable fermented beverage contains the abundant active probiotics, accordingly, intestines and stomachs can be comprehensively tended and protected, the intestinal flora balance can be regulated, and the dietary health of human bodies can be promoted.