The purpose of this research is to produce a synbiotic sports drink based on whey. Whey provides the necessary osmolality in a sports drink due to its mineral content. In this research, the effect of two types of long-chain and short-chain inulin fiber and wheat fiber on the survival of probiotics in sports drinks was investigated and compared during 28 days of storage at refrigerator temperature. The presence of these compounds in the drink has a positive effect on the viability of probiotics in the drink, and the effect of wheat fiber on the survival of probiotic bacteria was greater than that of inulin fibers. The bacterial colonies such as Escherichia coli, coliform, mold, yeast and acid-resistant bacteria were not observed in the 28-day storage of the drink in the refrigerator. Also, microorganism was not observed in the general count of microorganisms until the 21st day. This result showed the efficiency of the thermal process (at a certain temperature and storage time). Vitamin D3 and calcium levels were within the standard recommended range. The results showed that it is possible to use calcium in the amount of 124 mg/100 grams and vitamin D in the amount of 0.02 ppm without any adverse effect in the formulation of the drink. Therefore, it is possible to benefit from its valuable properties by enriching the drink and using it in the diet of children and the elderly.