The invention relates to the technical field of dairy product processing, particularly to a refreshing-type loquat lactic acid bacterium beverage and a preparing method thereof. The beverage is prepared according to a formula containing 90-130 parts by milk powder, 90-120 parts of white granulated sugar, 30-80 parts of glucose, 0.002-0.1 part of lactic acid bacteria, 2.5-3.5 parts of pectin, 0.6-1.2 parts of agar, 0.1-0.5 part of sodium citrate, 1-2 parts of lactic acid, 1-2 parts of citric acid, 0.2-0.6 part of sodium tripolyphosphate and 0.2-10 parts of a loquat additive. The beverage is fine in taste, rich in nutrition and rich in flavor, and maintains a healthy flavor system because no essence is added.