Low-purine beer with uric acid reducing effect and preparation process

The invention relates to the technical field of beer production, in particular to low-purine beer with a uric acid reducing effect and a preparation process thereof, and the process comprises the following steps: peeling clean barley malt and wheat malt, adding water for soaking, and crushing; putting the mixture into a saccharifying pot, adding warm water, stirring and standing, and performing primary filtration to obtain clear wheat juice; heating and boiling the wort, adding the bitter hops and the fragrant hops after boiling, then carrying out secondary filtration on the wort while the wort is hot, and removing filter residues; feeding the cooled wort into a fermentation tank, and fermenting to be mature to obtain wine liquid; and adding chitosan oligosaccharide, marine fish oligopeptide and verbascose into the wine liquid, stirring and dissolving, and storing. The preparation device comprises a peeling treatment structure and a conduction processing structure, and the peeling treatment structure communic