Abstract: Provided are a polyphenol-rich and low-sugar beverage of fermented jujube pulp and a preparation method thereof. The fermented jujube pulp beverage is prepared with a method including the following steps: (1) selecting jujubes that are free of rot and are not insect-eaten, rinsing with pure water, pre-boiling in boiling water, and removing cores; (2) beating the jujubes whose cores are removed in step (1) into a beating machine to obtain a jujube pulp; (3) pouring the jujube pulp in step (2) into a colloid mill for processing to refine jujube peels to obtain a refined jujube pulp; (4) subjecting the refined jujube pulp to ultra-high-pressure sterilization; and (5) inoculating Streptococcus thermophilus into the jujube pulp after the sterilization in step (4), and performing a fermentation cultivation to obtain a fermented jujube pulp.