The invention relates to a novel oxygen removing and browning preventing method used in litchi juice beverage production. According to the invention, peeled and kernel-removed litchis are juiced in a juicer; the juice is clarified, and is processed through 3 to 30 seconds of instant high-temperature sterilization under a temperature of 100 to 130 DEG C; the juice is filled in sterilized bottles under a sterile condition; the bottled litchi juice with a temperature no higher than 37 DEG C is inoculated with yeasts with a concentration of 1*10<6>-1*10<9>cfu/ml on a sterile super-clean bench, wherein each bottle of juice is inoculated with a volume of 1.2-2.4ml yeasts/100ml litchi juice. The inoculated bottled litchi juice is fermented for 8 to 12 hours under a room temperature of approximately 25 DEG C, and is sterilized for 25 to 35min in hot water with a temperature of 55 to 65 DEG C, such that the litchi juice beverage is obtained. According to the invention, with the yeasts, oxygen is completely removed, and no substance harmful to human body is produced; the flavor of the litchi juice can be improved; the yeast fermentation oxygen-removing method is convenient and feasible; with the method, no special treatment or equipment is required.