Wheat bran and soybean meal are rich sources of bioactive compounds that are beneficial in preventing disease and stimulating probiotic growth. From the point of view of healthy diets and resource conservation, the objective of this paper was to prepare a functional beverage by selecting an optimal non-dairy probiotic matrix. By comparing the main nutrients, sensory qualities and growth of lactic acid bacteria (LAB) on different substrates, the most suitable non-dairy probiotic matrix was obtained. The matrix comprised the composite enzyme hydrolysate produced by boiled wheat bran and an Aspergillus oryzae culture in a base of wheat bran and soybean meal. The results showed that various kinds of LAB could grow on the matrix, and the viable count could range from 8.91 × 10⁸ to 9.23 × 10⁹ cfu ml⁻¹. The phytic acid in the matrix had a slight effect on the viable probiotic count, and the xylan hydrolysate in the matrix stimulated the growth of LAB. Furthermore, LAB fermentation further decomposed the peptides and saccharides in the matrix, thus increasing the nutritional value of this non-dairy probiotic matrix.