A preparation method based on improving the quality of tasteless magnesium glycinate

Abstract

The application belongs to the technical field of glycine magnesium production, and particularly relates to a preparation method for improving the quality of odorless glycine magnesium, which comprises the following steps: S1, adding glycine and magnesium oxide into water, stirring to form a suspension, adjusting the pH value, and performing chelation reaction until the solution is clear; the solution is subjected to purification and concentration treatment to obtain glycine magnesium core particles for standby; S2, mixing shell layer material with water and heating, stirring to dissolve, adding plasticizer and stabilizer, and stirring uniformly to form a coating liquid for standby; S3, placing the glycine magnesium core particles into a stock bin of a fluidized bed, uniformly spraying the coating liquid to the surface of the glycine magnesium core particles to form a coating layer, and obtaining core-shell particles; and S4, drying and sieving the core-shell particles to obtain odorless glycine magnesium finished products. Through the design of the core-shell structure, the synergistic effect of hydroxypropyl-beta-cyclodextrin, soybean protein isolate and sodium alginate is utilized to form a dense structure of the shell layer, so that the release of odor substances in the oral cavity is avoided.

Description

Technical Field

[0001] This invention belongs to the field of glycine magnesium production technology, specifically relating to a preparation method based on improving the quality of tasteless glycine magnesium. Background Technology

[0002] Magnesium glycinate, as a high-quality organic magnesium supplement, is widely used in the food, health product, and pharmaceutical fields due to its good biocompatibility and low gastrointestinal irritation.

[0003] However, existing magnesium glycinate, due to its binary chelate structure, easily dissociates into free magnesium ions in the oral cavity, which combine with oral mucosal proteins to produce a metallic taste. At the same time, incompletely chelated impurities can cause a bitter taste, seriously affecting the palatability of the product. In addition, existing magnesium glycinate aqueous solutions have poor stability, and molecules easily aggregate to form tiny particles, which will become turbid after being left for a long time, limiting its application in liquid products. Summary of the Invention

[0004] To address the problems existing in the prior art, this invention provides a preparation method based on improving the quality of tasteless magnesium glycinate. Through the design of a core-shell structure, the synergistic effect of hydroxypropyl-β-cyclodextrin, soy protein isolate, and sodium alginate is utilized to form a dense shell structure, thereby preventing the release of odor substances in the oral cavity.

[0005] The specific technical solution adopted in this invention is as follows: A method for preparing flavorless glycine magnesium based on improving its quality includes the following steps: S1. Add glycine and magnesium oxide to water at 70-80℃, stir to form a suspension, adjust the pH to 8.0-8.5, and chelate at 75-85℃ for 2-4 hours until the solution is clear. After purification and concentration, the solution yields glycine magnesium kernel particles for later use. S2. Mix the shell material with water and heat to 50-60℃. Stir to dissolve, then add plasticizer and stabilizer, and stir evenly to form a coating solution for later use. S3. Place the glycine magnesium core particles into the fluidized bed hopper, and spray the coating liquid evenly onto the surface of the glycine magnesium core particles to form a coating layer, thus obtaining core-shell particles. S4. After drying and sieving, the shell particles are used to obtain tasteless magnesium glycine.

[0006] Preferably, the molar ratio of glycine to magnesium oxide in step S1 is 2-2.2:1.

[0007] Preferably, in step S1, 1 kg of glycine and magnesium oxide are added to every 2.5-3 L of water.

[0008] Preferably, the specific steps of the purification and concentration process in step S1 are as follows: S101. Add 0.5-1% activated carbon to the solution, stir for 20-30 minutes, then filter using a filter membrane with a pore size of 0.45-0.05 μm and collect the clear filtrate. S102. Transfer the filtrate to a vacuum concentrator and concentrate it to 1 / 3 to 1 / 4 of its original volume under a vacuum of -0.08 to -0.09 MPa to obtain a concentrated solution. S103. The concentrated liquid is fed into a spray drying device, and the inlet air temperature is controlled at 220-250℃ and the outlet air temperature at 90-110℃. After drying, glycine magnesium core particles with a particle size of 50-100μm are obtained.

[0009] Preferably, the shell material in step S2 comprises hydroxypropyl-β-cyclodextrin, soy protein isolate and sodium alginate in a mass ratio of 1:1:0.3-0.5, and the mass ratio of the shell material to water is 1:10-15.

[0010] Preferably, calcium stearate is also added to the shell material, and the amount of calcium stearate added accounts for 0.5-1% of the total mass of the shell material.

[0011] Preferably, the plasticizer in step S2 includes any one of glycerol, polyethylene glycol and 1,2-propanediol, the stabilizer includes any one of xanthan gum, carrageenan and sodium carboxymethyl cellulose, the amount of plasticizer added is 5-8% of the total mass of the shell material, and the amount of stabilizer added is 0.1-0.3% of the total mass of the shell material.

[0012] Preferably, the inlet air temperature of the fluidized bed in step S3 is 60-70℃, the airflow velocity is 0.8-1.2m / s, and the material temperature is 45-55℃.

[0013] Preferably, the shell thickness of the flavorless magnesium glycinate product is 3-5 μm.

[0014] The beneficial effects of this invention are: 1. In this invention, the parameters in the preparation process of glycine magnesium are strictly controlled. First, low-quality raw materials may contain other metal ions, chlorides or sulfates. Therefore, this invention uses high-purity glycine and magnesium oxide, and strictly controls the molar ratio of glycine to magnesium oxide to be 2:1 to ensure that magnesium ions are completely chelated by glycine. Free magnesium ions will affect the taste and purity of the final product.

[0015] In addition, the pH is precisely controlled within a weakly alkaline range during the preparation process to form a stable glycine magnesium chelate, avoiding the formation of basic salts and other byproducts, which are also one of the main sources of odor.

[0016] Stainless steel or glass equipment should be used in production to avoid the use of iron or copper utensils, which could introduce a metallic taste due to metal ion contamination.

[0017] 2. This invention utilizes a core-shell structure design to form a dense coating layer through the synergistic effect of hydroxypropyl-β-cyclodextrin, soy protein isolate, and sodium alginate. The hydrophobic cavity of hydroxypropyl-β-cyclodextrin can encapsulate free magnesium ions and odor precursors. Soy protein isolate and sodium alginate form a physical barrier through hydrogen bonding, blocking the dissociation of magnesium glycine. The addition of calcium stearate further enhances the density of the shell layer, preventing the permeation and release of odor substances.

[0018] Furthermore, sodium alginate forms a gel-like network in the gastric environment, enhancing the shell barrier and preventing the dissociation of magnesium glycinate. Upon entering the intestinal environment, sodium alginate dissolves rapidly, soy protein isolate is degraded by trypsin, and the inclusion structure of hydroxypropyl-β-cyclodextrin breaks down, allowing the complete release of magnesium glycinate. This avoids the premature release of magnesium glycinate in the stomach, which can cause mild bloating, acid reflux, or other discomfort in individuals with sensitive stomachs. Moreover, the intestines are the primary site of mineral absorption, and their neutral or slightly alkaline environment is suitable for the dissociation and absorption of magnesium glycinate, thus improving its bioavailability.

[0019] 3. The core reason for precipitation in the existing glycine magnesium aqueous solution is that its binary chelate structure is unstable. After partial dissociation, the free magnesium ions interact with the unchelated ligands, which leads to intermolecular aggregation to form tiny particles and gradually settle into turbidity.

[0020] In this invention, the shell layer is formed by cross-linking hydroxypropyl-β-cyclodextrin, soy protein isolate, and sodium alginate through hydrogen bonds and hydrophobic interactions to form a dense film. The hydrophilic groups on the shell layer molecular chain form hydrogen bonds with water molecules, resulting in a stable hydration film on the surface of the core-shell particles. At the same time, the three-dimensional spatial structure of the shell layer generates steric hindrance, preventing adjacent glycine magnesium core particles from approaching each other due to van der Waals forces and hydrophobic interactions, thus avoiding the formation of aggregates and preventing the precipitation of glycine magnesium in aqueous solution. Detailed Implementation

[0021] The present invention will be further described below with reference to specific embodiments: I. Specific Implementation Methods Example 1 S1. Add 75℃ deionized water to a stainless steel reactor, then add glycine and magnesium oxide at a ratio of 1 kg per 2.65 liters of water, with a molar ratio of glycine to magnesium oxide of 2:1. Stir to form a suspension, heat to 80℃, add magnesium citrate solution dropwise to adjust the pH to 8.2, react for 3 hours until the solution is clear, add 0.8% activated carbon to the clear solution, stir for 30 minutes, filter through a 0.45μm filter membrane at 75℃, collect the clear filtrate, transfer the filtrate to a vacuum concentrator, concentrate to 1 / 3 of the original volume under a vacuum of -0.08MPa to obtain a concentrate, spray dry the concentrate, control the inlet air temperature to 230℃ and the outlet air temperature to 100℃, and obtain glycine magnesium core particles with a particle size of 60-80μm after drying. S2. Hydroxypropyl-β-cyclodextrin, soy protein isolate, and sodium alginate are mixed in a mass ratio of 1:1:0.4 to obtain a mixture. Then, calcium stearate is added at 0.8% of the total mass of the mixture and mixed evenly to obtain a shell material. The shell material is mixed with water and heated to 55°C. After stirring and dissolving, 6% glycerol and 0.2% xanthan gum are added. The mixture is then ultrasonically dispersed at 500W for 18 minutes to obtain a coating solution for later use. S3. Place the glycine magnesium core particles into the hopper of the fluidized bed, set the inlet air temperature to 65℃, the airflow velocity to 1.0m / s, and the material temperature to 50℃, and spray the coating liquid through a 0.25mm orifice nozzle to obtain core-shell particles. S4. Maintain the inlet air temperature at 55℃ and fluidize dry for 18 minutes. After sieving through a 120-mesh sieve, vacuum package to obtain a tasteless magnesium glycine product with a shell thickness of 4μm.

[0022] Example 2 S1. Add 70℃ deionized water to a stainless steel reactor, then add glycine and magnesium oxide at a ratio of 1 kg per 2.5 liters of water, with a molar ratio of glycine to magnesium oxide of 2.2:1. Stir to form a suspension, heat to 75℃, add magnesium citrate solution dropwise to adjust the pH to 8.0, react for 2 hours until the solution is clear, add 0.5% activated carbon to the clear solution, stir for 20 minutes, filter through a 0.05μm filter membrane at 70℃, collect the clear filtrate, transfer the filtrate to a vacuum concentrator, concentrate to 1 / 4 of the original volume under a vacuum of -0.09MPa to obtain a concentrated solution, spray dry the concentrated solution, control the inlet air temperature to 220℃ and the outlet air temperature to 90℃, and obtain glycine magnesium core particles with a particle size of 50-70μm after drying. S2. Hydroxypropyl-β-cyclodextrin, soy protein isolate, and sodium alginate are mixed in a mass ratio of 1:1:0.3 to obtain a mixture. Then, calcium stearate is added at 0.5% of the total mass of the mixture and mixed evenly to obtain a shell material. The shell material is mixed with water in a mass ratio of 1:10 and heated to 50°C. After stirring and dissolving, 5% polyethylene glycol and 0.1% carrageenan are added. The mixture is then ultrasonically dispersed at 450W for 15 minutes to obtain a coating solution for later use. S3. Place the glycine magnesium core particles into the hopper of the fluidized bed, set the inlet air temperature to 60℃, the airflow velocity to 0.8m / s, and the material temperature to 45℃, and spray the coating liquid through a 0.2mm orifice nozzle to obtain core-shell particles; S4. Maintain the inlet air temperature at 50℃ and fluidize dry for 15 minutes. After sieving through a 100-mesh sieve, vacuum package to obtain a tasteless magnesium glycine product with a shell thickness of 3μm. Example 3 S1. Add 80℃ deionized water to a stainless steel reactor, then add glycine and magnesium oxide at a ratio of 1 kg per 3 liters of water, with a molar ratio of glycine to magnesium oxide of 2.1:1. Stir to form a suspension, heat to 85℃, add magnesium citrate solution dropwise to adjust the pH to 8.5, react for 4 hours until the solution is clear, add 1% activated carbon to the clear solution, stir for 30 minutes, filter through an 80℃, 0.2μm filter membrane, collect the clear filtrate, transfer the filtrate to a vacuum concentrator, concentrate to 1 / 3.5 of the original volume under a vacuum of -0.085MPa to obtain a concentrated solution, spray dry the concentrated solution, control the inlet air temperature to 250℃ and the outlet air temperature to 110℃, and obtain glycine magnesium core particles with a particle size of 80-100μm after drying; S2. Hydroxypropyl-β-cyclodextrin, soy protein isolate, and sodium alginate are mixed at a mass ratio of 1:1:0.5 to obtain a mixture. Then, calcium stearate is added at 1% of the total mass of the mixture and mixed evenly to obtain a shell material. The shell material is mixed with water at a mass ratio of 1:15 and heated to 60°C. After stirring and dissolving, 8% of 1,2-propanediol and 0.3% of sodium carboxymethyl cellulose are added. The mixture is then ultrasonically dispersed at 550W for 20 minutes to obtain a coating solution for later use. S3. Place the glycine magnesium core particles into the hopper of the fluidized bed, set the inlet air temperature to 70℃, the airflow velocity to 1.2m / s, and the material temperature to 55℃, and spray the coating liquid through a 0.3mm orifice nozzle to obtain core-shell particles; S4. Maintain the inlet air temperature at 60℃ and fluidize dry for 20 minutes. After sieving through a 140-mesh sieve, vacuum package to obtain a tasteless magnesium glycine product with a shell thickness of 5μm.

[0023] Example 4 S1. Add 75℃ deionized water to a stainless steel reactor, then add glycine and magnesium oxide at a ratio of 1 kg per 2.75 liters of water, with a molar ratio of glycine to magnesium oxide of 2.1:1. Stir to form a suspension, heat to 80℃, add magnesium citrate solution dropwise to adjust the pH to 8.3, react for 3 hours until the solution is clear, add 0.7% activated carbon to the clear solution, stir for 25 minutes, filter through a 0.1μm filter membrane at 75℃, collect the clear filtrate, transfer the filtrate to a vacuum concentrator, concentrate to 1 / 3.2 of the original volume under a vacuum of -0.085MPa to obtain a concentrated solution, spray dry the concentrated solution, control the inlet air temperature to 240℃ and the outlet air temperature to 105℃, and obtain glycine magnesium core particles with a particle size of 70-90μm after drying; S2. Hydroxypropyl-β-cyclodextrin, soy protein isolate, and sodium alginate are mixed in a mass ratio of 1:1:0.4 to obtain a mixture. Then, calcium stearate is added at 0.7% of the total mass of the mixture and mixed evenly to obtain a shell material. The shell material is mixed with water in a mass ratio of 1:12 and heated to 55°C. After stirring and dissolving, 7% polyethylene glycol and 0.2% carrageenan are added. The mixture is then ultrasonically dispersed at 500W for 17 minutes to obtain a coating solution for later use. S3. Place the glycine magnesium core particles into the hopper of the fluidized bed, set the inlet air temperature to 65℃, the airflow velocity to 1.1m / s, and the material temperature to 50℃, and spray the coating liquid through a 0.25mm orifice nozzle to obtain core-shell particles. S4. Maintain the inlet air temperature at 55℃ and fluidize dry for 18 minutes. After sieving through a 120-mesh sieve, vacuum package to obtain a tasteless magnesium glycine product with a shell thickness of 4μm.

[0024] Example 5 S1. Add 72℃ deionized water to a stainless steel reactor, then add glycine and magnesium oxide at a ratio of 1 kg per 2.8 liters of water, with a molar ratio of 2:1. Stir to form a suspension, heat to 78℃, add magnesium citrate solution dropwise to adjust the pH to 8.1, react for 2.5 h until the solution is clear, add 0.6% activated carbon to the clear solution, stir for 22 min, filter through a 0.3μm filter membrane at 72℃, collect the clear filtrate, transfer the filtrate to a vacuum concentrator, concentrate to 1 / 3.8 of the original volume under a vacuum of -0.082MPa to obtain a concentrated solution, spray dry the concentrated solution, control the inlet air temperature to 235℃ and the outlet air temperature to 95℃, and obtain glycine magnesium core particles with a particle size of 55-75μm after drying; S2. Hydroxypropyl-β-cyclodextrin, soy protein isolate, and sodium alginate are mixed at a mass ratio of 1:1:0.35 to obtain a mixture. Then, calcium stearate is added at 0.6% of the total mass of the mixture and mixed evenly to obtain a shell material. The shell material is mixed with water at a mass ratio of 1:13 and heated to 52°C. After stirring and dissolving, 6.5% glycerol and 0.15% xanthan gum are added. The mixture is then ultrasonically dispersed at 480W for 16 minutes to obtain a coating solution for later use. S3. Place the glycine magnesium core particles into the hopper of the fluidized bed, set the inlet air temperature to 62℃, the airflow velocity to 0.9m / s, and the material temperature to 48℃, and spray the coating liquid through a 0.22mm orifice nozzle to obtain core-shell particles; S4. Maintain the inlet air temperature at 52℃ and fluidize dry for 16 minutes. After sieving through a 110-mesh sieve, vacuum package to obtain a tasteless magnesium glycinate product with a shell thickness of 3.5μm.

[0025] Comparative Example 1 The tasteless magnesium glycine product in Comparative Example 1 had no shell layer. The specific steps are as follows: S1. Add 75℃ deionized water to a stainless steel reactor, then add glycine and magnesium oxide at a ratio of 1 kg per 2.65 liters of water, with a molar ratio of 2:1. Stir to form a suspension, heat to 80℃, add magnesium citrate solution dropwise to adjust the pH to 8.2, react for 3 hours until the solution is clear, add 0.8% activated carbon to the clear solution, stir for 30 minutes, filter through a 0.45μm filter membrane at 75℃, collect the clear filtrate, transfer the filtrate to a vacuum concentrator, concentrate to 1 / 3 of the original volume under a vacuum of -0.08MPa to obtain a concentrated solution, spray dry the concentrated solution, control the inlet air temperature to 230℃ and the outlet air temperature to 100℃, and obtain glycine magnesium particles with a particle size of 60-80μm after drying. S2. The glycine magnesium granules are fluidized and dried at an inlet air temperature of 55°C for 18 minutes, then sieved through a 120-mesh sieve and vacuum-packed to obtain the finished glycine magnesium product.

[0026] Comparative Example 2 The only difference between Comparative Example 2 and Example 1 is the parameter in step S1; the other steps are the same, as follows: S1. Add 75℃ deionized water to a stainless steel reactor, then add glycine and magnesium oxide at a ratio of 1 kg per 2.65 liters of water, with a molar ratio of glycine to magnesium oxide of 1.8:1. Stir to form a suspension, heat to 80℃, add magnesium citrate solution dropwise to adjust the pH to 7.5, react for 3 hours until the solution is clear, add 0.8% activated carbon to the clear solution, stir for 30 minutes, filter through a 0.45μm filter membrane at 75℃, collect the clear filtrate, transfer the filtrate to a vacuum concentrator, concentrate to 1 / 3 of the original volume under a vacuum of -0.08MPa to obtain a concentrate, spray dry the concentrate, control the inlet air temperature to 230℃ and the outlet air temperature to 100℃, and obtain glycine magnesium core particles with a particle size of 60-80μm after drying. S2. Hydroxypropyl-β-cyclodextrin, soy protein isolate, and sodium alginate are mixed in a mass ratio of 1:1:0.4 to obtain a mixture. Then, calcium stearate is added at 0.8% of the total mass of the mixture and mixed evenly to obtain a shell material. The shell material is mixed with water and heated to 55°C. After stirring and dissolving, 6% glycerol and 0.2% xanthan gum are added. The mixture is then ultrasonically dispersed at 500W for 18 minutes to obtain a coating solution for later use. S3. Place the glycine magnesium core particles into the hopper of the fluidized bed, set the inlet air temperature to 65℃, the airflow velocity to 1.0m / s, and the material temperature to 50℃, and spray the coating liquid through a 0.25mm orifice nozzle to obtain core-shell particles. S4. Maintain the inlet air temperature at 55℃ and fluidize dry for 18 minutes. After sieving through a 120-mesh sieve, vacuum package to obtain a tasteless magnesium glycine product with a shell thickness of 4μm.

[0027] II. Performance Testing 1. Sensory evaluation Testing method: A professional sensory evaluation team of 15 people was formed. 1g of the finished product of each example or comparative example was taken directly and held in the mouth for 30 seconds before swallowing. After a 10-minute interval, 50mL of purified water was drunk before evaluating the next sample.

[0028] Scoring criteria: Metallic odor intensity: 0 points (odorless), 1 point (very weak), 2 points (weak), 3 points (obvious), 4 points (strong), 5 points (very strong); Intensity of bitterness: scoring rules are the same as for metallic taste.

[0029] The test results are shown in Table 1.

[0030] The metallic and bitter taste in Examples 1-5 were all ≤0.8 points, indicating that the core-shell structure effectively blocked the release of odor substances. Comparative Example 1: Because it lacks a shell, magnesium glycinate directly dissociates into free magnesium ions, resulting in a very strong metallic / bitter taste. In Comparative Example 2, due to incomplete chelation of magnesium ions, free magnesium and byproducts were present. Although there was a shell covering the magnesium, the odor was still quite noticeable.

[0031] 2. Simulated gastric juice-intestinal targeted release experiment Test method: Take 0.5g of each finished product, weigh accurately, and place it in a 50mL centrifuge tube; Simulated gastric juice release (37℃, 100r / min shaking): Add 20mL of simulated gastric juice, and take 5mL samples at 15min, 30min and 60min respectively. Centrifuge (8000r / min, 5min), take the supernatant and measure the magnesium ion concentration using an atomic absorption spectrophotometer, and calculate the cumulative release rate; Simulated intestinal release (37℃, 100r / min shaking): After the gastric juice experiment, 30mL of simulated intestinal juice was added to the centrifuge tube, the pH was adjusted to 6.8, and 5mL samples were taken at 30min, 60min and 120min respectively. The magnesium ion concentration was measured in the same way as in step 2, and the total release rate was calculated. Gastrointestinal tolerance assessment: Observe whether precipitation or flocculent matter is produced in gastric / intestinal fluid.

[0032] The test results are shown in Table 2.

[0033] Examples 1-5 showed a release rate of only 6.5%-7.5% in gastric juice at 60 min, indicating that the shell effectively prevented premature dissociation of magnesium glycinate in the stomach, thus avoiding gastrointestinal irritation; the total release rate in the intestine at 120 min was ≥92.8%, indicating that the shell dissolved rapidly in the intestinal environment, the core was completely released, and bioavailability was guaranteed; and there was no precipitation in gastric / intestinal juice, indicating excellent tolerability. Comparative Example 1 showed a release rate of up to 45.3% in gastric juice, which could easily cause bloating and acid reflux in people with sensitive stomachs, and a small amount of flocculent material would appear in the gastric juice.

[0034] Comparative Example 2 has unchelated magnesium ions in its core. Some of these magnesium ions are easily combined with chloride ions and pepsin in the gastric juice to form insoluble magnesium hydroxide precipitates or protein magnesium complexes. The magnesium ions in these precipitates and byproducts cannot be released in the intestine, resulting in a low total release rate (%) in the intestine over 120 minutes.

[0035] 3. Stability test of magnesium glycine aqueous solution Test method: Take 2g of each product, add 100mL of deionized water, stir magnetically for 30min, and prepare a 2% (mass-volume ratio) aqueous solution; Experimental conditions: room temperature group (25℃±2℃), accelerated group (40℃±2℃, humidity 75%), placed for 0 days, 7 days, and 15 days respectively; Testing indicators: Turbidity (NTU) is measured directly using a turbidimeter. The lower the NTU value, the clearer the solution.

[0036] The test results are shown in Tables 3 and 4, where Table 3 shows the test results for the room temperature group and Table 4 shows the test results for the accelerated group.

[0037] The aqueous solutions of Examples 1-5 all had a turbidity of ≤2.3 NTU under normal temperature / accelerated conditions for 15 days, and no precipitation was produced. This indicates that the hydration film formed by the shell and the steric hindrance effect effectively prevented the aggregation of magnesium glycine particles, and the stability was excellent, which can meet the application requirements of liquid products. Comparative Example 1 showed that due to the instability of the glycine magnesium binary chelate structure, the turbidity increased rapidly after 7 days and obvious precipitation appeared after 8 days. The turbidity of the room temperature group reached 12.3 NTU after 15 days, which could not be used for liquid products. Comparative Example 2 had lower core purity and contained impurity ions, which accelerated particle aggregation and resulted in precipitation after 13 days. The turbidity of the room temperature group was 7.8 NTU after 15 days, and its stability was far worse than that of the Example.

Claims

1. A method for preparing flavorless glycine magnesium based on improving its quality, characterized in that, Includes the following steps: S1. Add glycine and magnesium oxide to water at 70-80℃, stir to form a suspension, adjust the pH to 8.0-8.5, and chelate at 75-85℃ for 2-4 hours until the solution is clear. After purification and concentration, the solution yields glycine magnesium kernel particles for later use. S2. Mix the shell material with water and heat to 50-60℃. Stir to dissolve, then add plasticizer and stabilizer, and stir evenly to form a coating solution for later use. S3. Place the glycine magnesium core particles into the fluidized bed hopper, and spray the coating liquid evenly onto the surface of the glycine magnesium core particles to form a coating layer, thus obtaining core-shell particles. S4. After drying and sieving, the shell particles are used to obtain tasteless magnesium glycine.

2. The preparation method based on improving the quality of tasteless glycine magnesium according to claim 1, characterized in that, The molar ratio of glycine to magnesium oxide in step S1 is 2-2.2:

1.

3. The preparation method based on improving the quality of tasteless glycine magnesium according to claim 1, characterized in that, In step S1, add 1 kg of glycine and magnesium oxide to every 2.5-3 L of water.

4. The preparation method based on improving the quality of tasteless glycine magnesium according to claim 1, characterized in that, The specific steps of purification and concentration in step S1 are as follows: S101. Add 0.5-1% activated carbon to the solution, stir for 20-30 minutes, then filter using a filter membrane with a pore size of 0.45-0.05 μm and collect the clear filtrate. S102. Transfer the filtrate to a vacuum concentrator and concentrate it to 1 / 3 to 1 / 4 of its original volume under a vacuum of -0.08 to -0.09 MPa to obtain a concentrated solution. S103. The concentrated liquid is fed into a spray drying device, and the inlet air temperature is controlled at 220-250℃ and the outlet air temperature at 90-110℃. After drying, glycine magnesium core particles with a particle size of 50-100μm are obtained.

5. The preparation method based on improving the quality of tasteless glycine magnesium according to claim 1, characterized in that, The shell material mentioned in step S2 includes hydroxypropyl-β-cyclodextrin, soy protein isolate and sodium alginate in a mass ratio of 1:1:0.3-0.5, and the mass ratio of the shell material to water is 1:10-15.

6. The preparation method based on improving the quality of tasteless glycine magnesium according to claim 5, characterized in that, The shell material also contains calcium stearate, and the amount of calcium stearate added accounts for 0.5-1% of the total mass of the shell material.

7. The preparation method based on improving the quality of tasteless glycine magnesium according to claim 1, characterized in that, The plasticizer mentioned in step S2 includes any one of glycerol, polyethylene glycol and 1,2-propanediol, and the stabilizer includes any one of xanthan gum, carrageenan and sodium carboxymethyl cellulose. The amount of plasticizer added is 5-8% of the total mass of the shell material, and the amount of stabilizer added is 0.1-0.3% of the total mass of the shell material.

8. The preparation method based on improving the quality of tasteless glycine magnesium according to claim 1, characterized in that, In step S3, the inlet air temperature of the fluidized bed is 60-70℃, the airflow velocity is 0.8-1.2m / s, and the material temperature is 45-55℃.

9. The preparation method based on improving the quality of tasteless glycine magnesium according to claim 1, characterized in that, The shell thickness of the flavorless magnesium glycinate product is 3-5 μm.

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