88 results about "Isoamyl alcohol" patented technology

The present invention provides: a fermented beer-like sparkling beverage having a real fermentation degree of 60% or less and a value of ([real extract (w / v%)]-[real final extract (w / v%)]) / [real extract (w / v%)] × 100 of 20% or less; the fermented beer-like sparkling beverage having a value of [original wort extract (w / v%)] × [malt ratio (w / w%)] of 1200 or less; and any one of the above-mentioned fermented beer-like sparkling beverages, in which the ratio (Es / HA) of the total concentration (mg / L) (HA) of ethyl acetate, isoamyl acetate, ethyl caproate, ethyl caprylate, and β-phenethyl acetate to the total concentration (mg / L) (Es) of isobutanol, isoamyl alcohol, and β-phenethyl alcohol in the beverage is 15% or less.

The invention relates to the technical field of microorganisms, in particular to saccharomyces cerevisiae CEC NRI16 and application thereof. The invention provides Saccharomyces cerevisiae CEC NRI16, which is used for wine brewing, can significantly improve the variety aroma and the content of ester substances and terpene substances in dry white wine, especially can promote the generation of ethyl acetate, isoamyl acetate, ethyl hexanoate, ethyl caprate and linalool, reduces the generation of isoamyl alcohol, and improves the yield of wine. The grape wine presents richer fragrance of green fruits such as pears and apples and fragrance of flower fragrance such as violet and roses, and the raw and green taste is effectively reduced. The yeast strain is strong in fermentation capacity and excellent in fermentation performance, and has great value in the aspects of maintaining the typicality of grape wine varieties and enhancing flavor characteristics.

The invention discloses Klebsiella and application thereof, and belongs to the technical field of microorganisms. According to the invention, firstly, a strain LLMJ-DNXJ-01 with high yield of tannase is screened from wine-making yeast, the identification result shows that the strain belongs to klebsiella, then the tannase activity of the strain is investigated, and the result shows that the enzyme activity reaches 8.8 + / -0.02 U / mL. In addition, the invention also investigates the application of the strain in degrading sorghum tannin, the sorghum tannin degradation rate reaches 34.95%, and isoamyl alcohol, isopentenol, caryophyllene, phenethyl alcohol, 4-vinyl guaiacol and other volatile aroma substances with Daqu characteristics can be generated through fermentation. Therefore, by integrating the tannase production capability of the strain LLMJ-DNXJ-01 and the sorghum tannin degradation and fermentation aroma production capability, the strain has relatively good development potential in the aspects of manufacturing of reinforced yeast for making hard liquor and quality improvement and aroma enhancement of white spirit.

The invention relates to the technical field of microorganisms, in particular to saccharomyces cerevisiae CEC NW94 and application thereof. The invention provides the Saccharomyces cerevisiae CEC NW94, and the Saccharomyces cerevisiae CEC NW94 is used for brewing the wine, so that the contents of glycerol and lactic acid can be increased, and the yield of volatile acid can be reduced; the synthesis of volatile substances such as ethyl 2-methylbutyrate, isoamyl alcohol and linalool is promoted, and the generation of acetic acid is inhibited, so that the wine presents complex aroma of black fruits, mushrooms and the like, and the odor of herbaceous plants, herbal medicines, vinegar and the like is effectively reduced; in addition, the strain can improve the umami of the grape wine, and improve the aroma purity, the aroma concentration, the wine body, the aftertaste and the complexity. According to the method, the flavor substances of the dry red wine are controlled through a microbial metabolism regulation and control technology, and a new technical scheme is provided for high-quality wine production.

The invention relates to the technical field of rubber tree bark beetle prevention and control and green ecological prevention and control, in particular to a rubber tree bark beetle attractant and lure preparation and application thereof. Comprising the following components in parts by weight: 1 part of (S)-cis-verbenol, 1 part of isoamyl alcohol, 1 part of longifolene and 6500 parts of absolute ethyl alcohol. The attractant can attract bark beetles on rubber trees, has the advantages of being good in attraction effect, long in lasting period, environmentally friendly and the like and is suitable for long-term monitoring and efficient prevention and control of bark beetle populations on the rubber trees, and the attraction core is not affected by terrains and terrains when applied.

The invention discloses a method for extracting DNA from marine sediments, and belongs to the technical field of DNA extraction. The method comprises the following steps: adding sodium hexametaphosphate and a cell lysis solution into the marine sediment, uniformly mixing, incubating and centrifuging to obtain supernate; adding a chloroform-isoamyl alcohol mixed solution into the supernate, uniformly mixing, centrifuging, and removing an organic phase to obtain a water phase; and adding linear polyacrylamide and sodium chloride into the water phase, uniformly mixing, adding ethanol, precipitating in a dark place, and centrifuging to obtain the DNA extract. Compared with the prior art, the method provided by the invention has the advantages that the DNA in the marine sediment can be effectively extracted, the extraction amount is high, the concentration is high, and the obtained DNA can better meet the metagenome sequencing requirement and the subsequent PCR reaction requirement.

A method for recovering boron oxide from dust generated in the ferroboron smelting process belongs to the technical field of boron metallurgy and specifically comprises the following steps: in the ferroboron smelting process, high-temperature tail gas is introduced into a cyclone dust collection system and then is fed into a bag dust collection system to obtain boron-containing dust; the preparation method comprises the following steps: taking hexanediol, isooctanol, isoamyl alcohol and butanol as raw materials to prepare mixed polyol; the method comprises the following steps: mixing boron-containing dust with a composite solvent, and then transferring to a stirring reflux device for leaching under a constant-temperature condition; after the leaching is finished, separating by adopting a vacuum filtration mode to obtain a boron-containing solution and primary residues, washing the obtained primary residues by using butanol to obtain a washing solution and secondary residues, and returning the washing solution to the washing process of the primary residues for recycling; carrying out vacuum evaporation on the boron-containing solution to obtain solid-phase diboron trioxide and a solvent, and carrying out vacuum evaporation and condensation on the solvent to obtain a mixed solvent; the solid-phase diboron trioxide is used as a ferroboron smelting raw material, and the mixed solvent is returned to the selective leaching process for recycling.

The invention discloses saccharomyces cerevisiae XJ-YSSCE010-1 with high temperature resistance, high ethanol yield and low fusel oil yield and application of the saccharomyces cerevisiae XJ-YSSCE010-1, and belongs to the technical field of microbial fermentation. The saccharomyces cerevisiae XJ-YSSCE010-1 disclosed by the invention is separated and screened from Maotai-flavor liquor yeast, and is preserved in the China General Microbiological Culture Collection Center (CGMCC), and the preservation number is CGMCC No.31174. The fusel oil comprises the following main components: n-propanol, isobutanol, isoamyl alcohol, phenethyl alcohol and the like, wherein isobutanol and isoamyl alcohol have the highest toxicity. The saccharomyces cerevisiae XJ-YSSCE010-1 disclosed by the invention shows the advantages of high yield of ethanol, low yield of fusel oil and no production of isobutanol and isoamyl alcohol in liquid fermentation and simulated high-temperature stacking fermentation experiments, and the saccharomyces cerevisiae XJ-YSSCE010-1 is applied to preparation of white spirit, so that the production efficiency of the white spirit is improved, and the quality of the white spirit is improved.

The invention discloses Leishan fish sauce sour essence as well as a preparation method and application thereof. The leishan fish sauce acid essence is prepared from ethyl acetate, absolute ethyl alcohol, ethyl isovalerate, ethyl hexanoate, isoamyl alcohol, furfuryl alcohol, ethyl lactate, ethyl caprylate, acetic acid, diethyl succinate, methyl salicylate, ethyl benzoate, ethyl laurate, hexanoic acid, phenethyl alcohol, 4-methyl guaiacol, ethyl myristate, ethyl palmitate, ethyl oleate, capsicum oleoresin, ethyl phenylacetate and ginger oil. And lactic acid, glycerol triacetate, ocimene, ethyl isovalerate, ethyl butyrate, anethole and phenylacetaldehyde. The Leishan fish sauce sour essence disclosed by the invention is soft and harmonious in overall fragrance, natural and vivid, still has stable flavor characteristics at high temperature, can make up the problem of flavor deficiency in sour soup products, realizes accurate reproduction and controllable release of composite fragrance, improves the standardization level of products, and effectively improves the preference degree of consumers.

The invention relates to a preparation method of 3-ethoxy isoamyl propionate, and belongs to the technical field of organic solvent synthesis. The preparation method of the 3-ethoxy isoamyl propionate comprises the following steps: S1, adding ethanol, a polymerization inhibitor and a catalyst A into a reaction kettle, heating to 40-55 DEG C, then dropwise adding ethyl acrylate, preserving heat, and carrying out addition reaction for 1-3 hours to obtain a reaction mixture; s2, adding an acidic material for neutralization, and carrying out vacuum rectification to obtain ethyl 3-ethoxypropionate; s3, adding ethyl 3-ethoxypropionate and a catalyst B into a reaction kettle, heating to 100-120 DEG C, introducing isoamyl alcohol, controlling the reaction temperature to 100-115 DEG C, and carrying out transesterification for 2.5-4 hours to obtain a crude product; and S4, cooling to stop the reaction, separating to remove the catalyst B, and carrying out reduced pressure rectification on the obtained crude product to obtain the 3-ethoxypropionic acid isoamyl ester. The method has the effects of mild process, high conversion rate and high product yield.

The present application relates to the field of fluidized solidified soil, and discloses a kind of high-flow self-compacting fluidized solidified soil and its preparation process, including dry base engineering slag soil, mixing water, sodium hexametaphosphate, L (+) -tartaric acid, composite cementitious material, warm rubber dry powder and isoamyl alcohol polyoxyethylene ether polycarboxylic acid water reducing agent are made.The composite cementitious material is premixed with warm rubber dry powder;Slag soil is mixed with water and sodium hexametaphosphate to disperse internal mud group;Under continuous stirring, add tartaric acid aqueous solution, control the drop amount by using real-time monitoring of liquid phase pH value and closed-loop mechanism of tartaric acid consumption ratio, neutralize alkaline and inhibit early hydration heat release of cementitious material;Finally, add powder and water reducing agent for secondary stirring, and discharge and pour when liquid phase pH value jumps.The present application overcomes the hydration out of control caused by the fluctuation of different slag components through chemical synergy and dynamic feeding feedback of multiple components, avoids settlement stratification and bleeding, and ensures the stable development of high-flow state and later mechanical strength of slurry.

A method for extracting DNA from Kappa longicornis, relating to the field of molecular biology, includes the following steps: grinding a Kappa longicornis sample into powder; adding lysis buffer preheated to 60–65°C to the powder and incubating at 60–65°C; adding Proteinase K for protein digestion; adding RNase A for RNA digestion; extracting with a mixture of chloroform and isoamyl alcohol, centrifuging, and collecting the supernatant; adding pre-cooled isopropanol to the supernatant for precipitation, centrifuging, and obtaining the DNA precipitate; washing and drying the DNA precipitate; and dissolving the DNA in TE buffer or nuclease-free water. The beneficial effects of this invention are as follows: by optimizing the lysis buffer and combining it with stepwise enzymatic hydrolysis and organic extraction processes, polysaccharides and pigments of *Kappa longicornis* can be efficiently removed, and the extracted DNA concentration is >300 ng / μL, with a purity of A260 / A280≈1.76 and A260 / A230≈2.21, meeting the requirements of downstream molecular experiments; at the same time, reduced glutathione is used instead of 2-mercaptoethanol, making the operation safe and odorless, with low reagent costs, and suitable for batch sample processing.

The present invention relates to a method for the preparation of 3-methyl-3-butene-1-ol (isoprenol), comprising the steps of preparing isobutylene (also: isobutene, 2-methylpropene) by contacting 3-methylbutan-1-ol (isoamyl alcohol) to a catalyst comprising at least one catalytically active metal and reacting at least one formaldehyde source and the isobutylene obtained in step a-i) to obtain isoprenol. Furthermore, the present invention refers to processes for the preparation of 3-methyl-2-butene-1-ol (prenol), of 3-methyl-3-butenal (isoprenal), of 3-methyl-2-butenal (prenal), and of 3,7-dimethy l-octa-2, 6-dienal (citral) and further downstream products comprising the use of isoprenol of the present invention and the resulting products and product streams.

The application discloses cherry essence, and a preparation method thereof. The cherry essence comprises the following components in parts by weight: 80-98 parts of propylene glycol; 0.5-3 parts of benzaldehyde; 0.5-3 parts of ethyl acetate; 0.1-1 part of acetic acid; 0.1-1 part of gamma-decalactone; 0.1-0.8 part of ethyl butyrate; 0.01-0.2 part of butyric acid; 0.005-0.03 part of isoamyl alcohol; and 0.005-0.03 part of butanol. The preparation method comprises the following steps: taking all components of the cherry essence according to the proportion requirements, stirring all components of the cherry essence in a stirring container for 10-15 minutes, and then storing the mixture in a storage container. The cherry essence can be used as a food additive, and can be used in various foods to enhance the natural cherry aroma and natural taste of the foods. The aroma quality and stability of the cherry essence are superior to those of the same kind of essence in China.

The invention relates to the technical field of food fermentation and food flavor improvement. The invention relates to a fermentation product, in particular to a flavor improving method of a daylily fermentation product and application thereof. The flavor improving method comprises the following steps: S1, carrying out fixation treatment on cleaned day lily, and pulping to obtain day lily slurry; s2, performing low-temperature plasma treatment on the day lily slurry obtained in the step S1; s3, inoculating pre-activated saccharomycetes and lactobacillus plantarum into the day lily slurry subjected to low-temperature plasma treatment, and fermenting in a fermentation environment to obtain a day lily fermentation product; wherein the generation of various volatile flavor substances in the day lily fermentation process is promoted through the synergistic regulation effect of the low-temperature plasma treatment and the microbial fermentation process, so that the aroma component types of the fermentation product are richer; meanwhile, excessive accumulation of low-molecular alcohol substances, such as ethanol, isobutanol and isoamyl alcohol, which are easy to generate pungent smell is inhibited, so that the overall flavor coordination and quality of the daylily fermented product are improved.

The application discloses a fluorine-free flame-retardant two-phase cooling liquid and a preparation method and application thereof, the cooling liquid comprises the following components in parts by mass: a base phase change agent 75-85 parts, a phase change regulator 3-15 parts, a flame-retardant stabilizer 4-8 parts and an interface modifier 2-4 parts; wherein the base phase change agent is a binary eutectic mixture formed by decanoic acid and lauric acid, the phase change regulator is a compound of isoamyl alcohol and propylene glycol, and the flame-retardant stabilizer is a compound of triphenyl phosphate and magnesium hydroxide. The cooling liquid is completely fluorine-free, and through the synergistic effect of the components, the cooling liquid has the comprehensive excellent performances of adjustable phase change temperature, high phase change latent heat, high flame-retardant grade, long-term operation stability, good material compatibility and the like. The cooling liquid is particularly suitable for an immersed liquid cooling system integrated with an intelligent control algorithm, and can be widely applied to efficient and safe heat dissipation of extreme heat load scenes such as super-high-power AI servers, energy storage batteries and high-power semiconductors.

The invention belongs to the technical field of food flavors, discloses a crab roe flavor and a preparation method and application thereof, specifically discloses a crab roe flavor, characterized in that it is composed of the following components in parts by weight: crab roe flavor base material, dimethyl sulfide, trimethylamine, octanoic acid, decanoic acid, thiothiazole, furanone, ethyl maltol, 2-acetylpyrazine, ethyl myristate, isopentanol, trans-2-heptenal, tetrahydropyrrole, 2-acetylpyridine, 1-octen-3-ol, trimethylpyrazine, 2-methyl-3-mercaptofuran and 3-methylthiopropionaldehyde. The crab roe flavor of the present invention has a realistic and full aroma, a strong mouthfeel, conforms to the hobbies of consumers, and is simple and desirable in preparation of raw materials, has low cost, and can be applied to different food fields.

The invention relates to a preparation method of a molybdenum extraction agent for copper smelting tailing leachate, and belongs to the technical field of extraction agent preparation. The method comprises the steps that chitosan, beta-cyclodextrin, isoamyl alcohol and dicyclohexylcarbodiimide serve as raw materials and are mixed according to the molar ratio of 1: (1-5): (5-20): (5-10), the mixture reacts for 3-6 h at the temperature of 80-120 DEG C under the protective atmosphere and the pressure of 0.5-0.6 MPa, reaction liquid is cooled and filtered, and the molybdenum extraction agent is obtained. According to the method, high-selectivity extraction of molybdenum is realized through chelation and ion exchange between amino and hydroxyl of chitosan and molybdenum ions; beta-cyclodextrin and chitosan are crosslinked to enhance the structural stability; the dicyclohexylcarbodiimide improves the acid resistance and thermal stability, so that the extraction agent is suitable for recycling molybdenum in the copper smelting tailing leachate under the high-acid condition, the extraction rate is high, the selectivity is good, the reaction is synthesized in one step in a high-pressure kettle, multi-step modification is not needed, the process is simple and efficient, and the raw materials are bio-based products and are environmentally friendly.

The invention relates to the technical field of non-alcoholic beverages, in particular to a zero-alcohol cocktail beverage with slight alcoholic flavor and a preparation method thereof, the beverage contains the following characteristic flavor compounds: 80-150 mg / L of ethyl hexanoate, 180-250 mg / L of phenethyl alcohol, 180-280 mg / L of isoamyl alcohol, 2.5-4.0 mg / L of beta-damascenone, and the balance of water. The alcohol content of the beverage is less than 0.05 volume percent, and accurate construction of complex flavor levels is realized by taking ethyl hexanoate as a fruit aroma main body, phenethyl alcohol as a wine aroma carrier and beta-damascenone as passion fruit characteristic aroma.

The invention belongs to the field of antifungal agents, and particularly relates to a synergistic mildew-proof composition, application thereof and a method for inhibiting cigar tobacco leaf mildew. The synergistic mildew-proof composition is composed of phenethyl alcohol and isoamyl alcohol, and the volume ratio of phenethyl alcohol to isoamyl alcohol is (10-0.5): 1. After phenethyl alcohol and isoamyl alcohol are compounded, a strong synergistic effect is achieved, and it is guaranteed that a good anti-mildew effect can be achieved under the condition that the dosage is low. The synergistic mildew-proof composition is low in mildew-proof effective concentration and is a natural aroma substance, the potential influence of the mildew-proof process on the original flavor and sensory quality of the cigar tobacco leaves is greatly reduced, and meanwhile, the problem of residues caused by traditional chemical preservatives is also avoided.

The present invention relates to the field of microbial technology, and in particular to a composite fermentation agent of a Staphylococcus carnosus ZF626 and a Pediococcus acidilactici ZF627 and applications thereof. The composite fermentation agent provided by the present invention has high salt tolerance and high ester production capacity, and is used for fermenting fermented black beans. It can significantly increase the content of a variety of key volatile compounds in the fermented black beans, including the total content of flavor substances such as alcohols, esters, phenols, and acids, especially the content of key flavor compounds such as isopentanol, ethyl acetate, γ-caprolactone, and guaiacol. The composite fermentation agent can be used to ferment fermented black beans to significantly improve the flavor, taste, and aroma coordination of the black beans, not only improving the overall aroma and flavor of the black beans, but also making the flavor and taste more rich, complex, layered, and recognizable, significantly improving the overall flavor and quality of the black beans.

The invention belongs to the technical field of biology, and provides a method for recovering DNA in agarose gel. An agarose gel block containing DNA is soaked in an inorganic salt solution (inorganic salt comprises sodium chloride, lithium chloride and sodium acetate, the concentration of sodium chloride is 0.8 mol / L, the concentration of lithium chloride is 0.8 mol / L, and the concentration of sodium acetate is 0.2 mol / L) and frozen, and a frozen gel block is obtained; putting the frozen gel block into a silica gel column, centrifuging, and taking the centrifugate as primary purified DNA (Deoxyribose Nucleic Acid); sequentially carrying out first extraction and second extraction on the primarily purified DNA by utilizing a mixed solution of Tris saturated phenol chloroform isoamyl alcohol and chloroform isoamyl alcohol respectively; and condensing and purifying the second extracted DNA to obtain purified DNA. According to the recovery method, the probability that the DNA is pulled apart is greatly reduced, the enzyme operation activity of the DNA is improved, and finally the effectiveness of recovering the DNA is improved.

The present invention relates to the field of fermented beverage, such as beer, production. More specifically, the invention provides yeast strains of the genus Starmera with one or more mutations in the gene LEU4, which are particularly useful in the production of beverages with enhanced levels isoamyl alcohol and isoamyl acetate.

The application discloses a Pediococcus acidilactici for improving color and flavor of low-salt solid-state soy sauce and belongs to the technical field of bioengineering. The application obtains a Pediococcus acidilactici WT1 which can grow well under higher temperature and certain salinity by being separated and screened from soy sauce mash. The P.acidilactici WT1 is strengthened to carry out low-salt solid-state soy sauce fermentation, so that the amino acid nitrogen of the soy sauce is increased by 9.43%, the contents of succinic acid and tartaric acid in the soy sauce are respectively increased by 71.87% and 5.43 times, the contents of umami and sweet amino acids are respectively increased by 35.16% and 13.44%, the total amount of volatile flavor substances is increased by 19.95%, and the color rate is increased by 21.36%. By strengthening the P.acidilactici WT1, the contents of main flavor substances, i.e., guaiacol and phenol in the soy sauce are respectively increased by 35.49% and 50.64%, and the contents of benzyl alcohol and isoamyl alcohol are respectively increased by 16.83% and 21.86%. Therefore, strengthening the P.acidilactici WT1 in the low-salt solid-state soy sauce fermentation process has important significance for improving the quality and flavor of the low-salt solid-state soy sauce.

To provide a citrus juice-containing alcoholic beverage having enhanced richness of taste and free of sweeteners.SOLUTION: The present invention provides an alcoholic beverage containing citrus juice and free of sweeteners, where the alcoholic beverage has a sodium content of 50 to 870 ppm, and fulfills at least one of the following conditions: (a) a vanillin content of 0.05 to 2 ppm; (b) a sotolon content of 0.005 to 0.2 ppm; (c) an isoamyl alcohol content of 5 to 200 ppm; and (d) an isovaleraldehyde content of 0.05 to 2 ppm.SELECTED DRAWING: None

A process for the preparation of isoprenol comprises the steps of a-i) preparing isobutylene by oxidizing isoamyl alcohol to isovaleric acid, and subjecting the isovaleric acid to oxidative decarboxylation so as to obtain isobutylene; and a-ii) reacting at least one formaldehyde source and the isobutylene obtained in step a-i) to obtain isoprenol. The process allows for providing isobutylene for the preparation of isoprenol and its downstream products, including prenol, prenal, isoprenal and / or 3,7-dimethyl-octa-2,6-dienal (citral), from renewable sources.

The present application relates to the field of liquor brewing, and particularly to a solid fermentation liquor brewing method for reducing the content of higher alcohols; the method constructs a mechanism for targeted inhibition of isobutanol, isoamyl alcohol and n-propyl alcohol and promotion of the generation of ethyl hexanoate; accurate quantification and comparison by gas chromatography-mass spectrometry show that the core of the method is to significantly reduce higher alcohols and improve key aroma substances; the method of the present application blocks the synthesis of higher alcohols without changing the proportion of traditional flavor substances of liquor, guarantees the liquor yield, reduces the nervous stimulation after drinking, and improves the metabolic clearance rate of ethanol in the body.

The purpose of this invention is to provide an alcoholic beverage that can suppress the bitterness produced by kaempferol and alcohol. An alcoholic beverage is characterized by containing 100 ppb to 15000 ppb of kaempferol, more than 50 ppb of γ-nonanolactone, and isoamyl alcohol.

The invention provides a method for preparing edible alcohol by fermenting wheat starch, which comprises the following steps: pretreatment, enzymolysis, composite flora fermentation and purification. The pretreatment method comprises the following steps: sieving wheat B starch with a 90-110-mesh sieve, adding water to prepare 32wt%-35wt% starch milk, adding a composite pre-oxidant, carrying out heat preservation for 40-50 minutes under the conditions that the temperature is 46-50 DEG C and the pH value is 4.9-5.2, then adding a composite degrading enzyme, and carrying out heat preservation for 20-25 minutes, so as to obtain pretreated starch milk; the method finally realizes double improvement of product quality and production benefit, the viscosity of the pretreated starch milk is 270-300 cP, the reducing sugar of the converted mash is 213-232 g / L, the fermentation time is 48-52 h, the residual total sugar of the fermented mature mash is 1.5-1.7 g / L, the purity of the prepared alcohol reaches 96.3%-96.6%, the yield is 0.459-0.466 L / kg starch, the content of n-propyl alcohol is 0.2-0.4 mg / L, and the content of isobutanol and isoamyl alcohol is 0.3-0.6 mg / L.

The invention discloses a fluoride-free flame-retardant two-phase cooling liquid as well as a preparation method and application thereof, and the cooling liquid comprises the following components in parts by mass: 75-85 parts of a basic phase change agent, 3-15 parts of a phase change regulator, 4-8 parts of a flame-retardant stabilizer and 2-4 parts of an interface modifier, wherein the basic phase change agent is a binary eutectic mixture formed by capric acid and lauric acid, the phase change regulator is a compound of isoamyl alcohol and propylene glycol, and the flame retardant stabilizer is a compound of triphenyl phosphate and magnesium hydroxide. The cooling liquid provided by the invention is completely fluorine-free, and through the synergistic effect of all the components, the comprehensive excellent performances of adjustable phase change temperature, high phase change latent heat, high flame retardant rating, stable long-term operation, good material compatibility and the like are realized. The cooling liquid is particularly suitable for an immersed liquid cooling system integrated with an intelligent regulation and control algorithm, and can be widely applied to efficient and safe heat dissipation of extreme thermal load scenes such as an ultrahigh-power AI server, an energy storage battery and a high-power semiconductor.