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.